Cantaloupe Jam Recipe Blue Ribbon

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CANTALOUPE JAM



Cantaloupe Jam image

Make and share this Cantaloupe Jam recipe from Food.com.

Provided by ratherbeswimmin

Categories     Melons

Time 1h30m

Yield 5 half-pint jars, about

Number Of Ingredients 5

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

Steps:

  • In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
  • Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  • Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
  • Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
  • Boil, stirring constantly, for 1 minute.
  • Remove pan from the heat; skim off any foam.
  • To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
  • Gently stir the jam every minute or so to distribute the fruit.
  • Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
  • Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.

Nutrition Facts : Calories 935.2, Fat 0.6, SaturatedFat 0.3, Cholesterol 1, Sodium 18, Carbohydrate 240.2, Fiber 1.6, Sugar 237.7, Protein 0.9

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