Salted Cantaloupe Jam Recipe 415

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SALTED CANTALOUPE JAM RECIPE - (4.1/5)



Salted Cantaloupe Jam Recipe - (4.1/5) image

Provided by á-46353

Number Of Ingredients 6

6 cups very ripe cantaloupe, diced
2 tablespoons lemon juice
4 cups granulated sugar, divided
5 tablespoons powdered pectin
1 teaspoon vanilla extract
1 1/2 teaspoons salt

Steps:

  • Fill a water bath canner with water, and place inside eight half-pint jars (make sure the water covers the jars). Bring to a boil. Place lids and rings in a small saucepan with hot water and heat, but do not boil. Bring cantaloupe, lemon juice, and 3 1/2 cups of sugar to a boil in a large stock pot over medium-high heat. Bring to a full, rolling boil that cannot be stirred down (it should take 10 to 15 minutes). Once the mixture is at a full boil, whisk together the remaining sugar and the pectin. Whisk the mixture into the cantaloupe mixture. Bring mixture back to a full boil, and then boil hard for 2 to 3 minutes, or until the mixture looks thickened and is set. I like to test it by putting a small amount on a spoon and placing it in the freezer for a few minutes. If it's jelly-like when it's cold, it's set! If not, boil for a few more minutes. Once set, remove from heat, and stir in the vanilla extract and salt. Remove the hot jars from the water bath canner, and turn the canner back up onto high. Ladle the jam into the hot jars, leaving a 1/2-inch headspace. Using a clean, damp cloth, wipe any extra jam from the rim of the jars, and then place on the lids and the rings-tightening just until snug, not overly tight. Place the jars in a rack in the water bath canner, bring to a boil, and process for 10 minutes. Remove from canner, and let cool completely. Check seals after 24 hours-the lids shouldn't flex or move when pushed down on. Store sealed jars in a cool dark place for up to a year. Any jars that don't seal, place in the fridge and eat within a month.

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

SALTED HONEY CANTALOUPE JAM



Salted Honey Cantaloupe Jam image

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

Provided by Claire Saffitz

Categories     Bon Appétit     Jam or Jelly     Cantaloupe     Honey     Breakfast     Brunch     Summer     Fat Free     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 cups

Number Of Ingredients 6

4 cups coarsely chopped cantaloupe
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup honey
1 teaspoon kosher salt
1 teaspoon powdered pectin

Steps:

  • Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15-20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.
  • Do Ahead
  • Jam can be made 1 month ahead. Keep chilled.

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SALTED HONEY CANTALOUPE JAM RECIPE | BON APPéTIT
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2016-06-21 Step 1. Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice …
From bonappetit.com
4/5 (6)
Estimated Reading Time 40 secs
Servings 2
  • Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15–20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.

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  • Bring cantaloupe, lemon juice, and 3 1/2 cups of sugar to a boil in a large stock pot over medium-high heat. Bring to a full, rolling boil that cannot be stirred down (it should take 10-15 minutes).
  • Once the mixture is at a full boil, whisk together the remaining sugar and the pectin. Whisk the mixture into the cantaloupe mixture.
  • Bring mixture back to a full boil, and then boil hard for 2-3 minutes, or until the mixture looks thickened and is set. I like to test it by putting a small amount on a spoon and placing it in the freezer for a few minutes. If it's jelly-like when it's cold, it's set! If not, boil for a few more minutes.

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