SALTED CANTALOUPE JAM RECIPE - (4.1/5)
Provided by á-46353
Number Of Ingredients 6
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.
SALTED HONEY CANTALOUPE JAM
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
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.
STRAWBERRY MARGARITA JAM
What could be better than 'eating' a strawberry margarita for breakfast?!? On toast of course! And don't worry, the alcohol burns off during the cooking process.
Provided by Miss Diane
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 72
Number Of Ingredients 6
Steps:
- Inspect 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until filling is ready. Wash new, unused lids and rings in warm soapy water.
- Mix strawberries, tequila, triple sec, and lime juice together in a large stockpot. Stir in pectin and mix well. Bring mixture to a boil over high heat, stirring occasionally; continue to boil for 1 minute. Remove from heat and immediately stir in sugar all at once.
- Return mixture to a boil and boil for 1 minute. Remove from heat. Stir steadily to mix fruit evenly throughout jam and prevent floating fruit, about 5 minutes.
- Ladle jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.
- Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Nutrition Facts : Calories 77.9 calories, Carbohydrate 18.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.2 mg, Sugar 17.8 g
CANTALOUPE JAM
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
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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- Fill a waterbath 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 10-15 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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