Sugar Free Cantaloupe Jelly Recipes
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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- Add cantaloupe and sugar to a pot. Set on the stovetop and turn the heat to medium-high. Bring the mixture to a boil, stirring frequantly.
- Turn the heat down just a tiny bit and let the mixture boil gentaly for seven minutes before lowering the heat to medium-low for the rest of the cooking.
- Cook for an additional 10 minutes or so, stirring frequently until the fruit is soft. Use an immersion blender to blend the jam.
- Keep cooking the jam for an additional 30 minutes or so until the juices reduce and it's starting to thicken. Cooking time might change depending on how much fruit you are processing and how juicy it was to begin with. You might notice some foam forming, you can remove it with a spoon or leave it (usually it disapears as the jam cooks).
CANTALOUPE JAM - POMONA'S UNIVERSAL PECTIN
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- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
- Combine the diced cantaloupe with the 2 Tablespoons of water in a sauce pan. Cover with a lid, and heat the cantaloupe on high for a couple of minutes, stirring occasionally, until the cantaloupe has begun to release its juice. Then, reduce heat slightly and cook, still covered, at a low boil for another 2-3 minutes.
4 WAYS TO MAKE DELICIOUS SUGAR-FREE JAMS AND JELLIES
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- Use No-Sugar Pectin. The simplest solution to making jams and jellies without sugar is to use a pectin made especially for this purpose. Products like this have been around at least since the late 1970s, when a Mother Earth News article explained the process using a product called Magic Pectin that, at the time, was available through a company called Walnut Acres in Pennsylvania.
- Use Whole Foods Instead Of Sugar. Honey, maple syrup, fruit juice, and stevia are ingredients that can be used to replace the sugar called for in most no- or low-sugar jam and jelly recipes.
- Use Sugar Alternatives. Some (but not all) sugar alternatives, such as Splenda, can be substituted for sugar in jam and jelly recipes if you use a low- or no-sugar pectin.
- Make refrigerator or freezer jams. If you don’t like the above options, or just don’t want to can, you might consider refrigerator or freezer jams. These tend to be more forgiving, since you don’t need to have exact proportions to keep well on the pantry shelf for a long period of time.
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