Melon Vanilla Jam Recipes

MELON & VANILLA JAM

Steps:

• Deseed, remove the skin and cut the melon into 1 - 2 cm size cubes. Place in a bowl and mix in the sugar so all the melon is coated. Leave the melon to stand for around 4 - 5 hours, stirring every so often.
• After at least 4 hours the juice of the melon will have been drawn out. Pour the juice into a pan and reserve the melon chunks in a bowl.
• Begin to heat the melon juice in the pan along with the vanilla pod that has been cut in half lengthways and the seeds scraped out. Bring to a simmer and reduce by around half. Add the melon chunks to the juice and bring to a rolling boil.
• Prepare a hot water bath and carefully place the cleaned jars in it. Bring to a simmer and then remove the jars when ready to fill.
• Boil the melon jam until it reaches 105°C / 221°F. Stir in the liquid pectin or follow the instructions for doing so and perform a wrinkle test to check the jams set. Boil for another 5 minutes if the setpoint hasn't been reached and test again.
• Once the jam has reached setting point ladle into the still-hot jars. Add the lids and bands and screw on until just tight. Process the jars in the boiling water bath submerged by at least 1 inch for 10 minutes, starting the timer when the bath reaches a boil.
• After 10 minutes remove from the heat, allow the jars to stand in the boiling water bath for 5 minutes and then lift out with jar tongs. Allow to cool to completely.

CANTALOUPE JAM

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.