Categories: Jellies or Jams
Ingredients
- 3 cups firm ripe cantaloupe, seeded, peeled, crushed, lightly drained (about 2 large)
- 1/2 cup strained fresh lemon juice
- 5 3/4 cups sugar
- 1/2 teaspoon unsalted butter
- 2 (3 ounce) packages liquid pectin
Directions
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In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
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Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
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Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
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Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
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Boil, stirring constantly, for 1 minute.
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Remove pan from the heat; skim off any foam.
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To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
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Gently stir the jam every minute or so to distribute the fruit.
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Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
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Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
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Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.