CANTALOUPE JAM WITHOUT PECTIN RECIPES
CANTALOUPE JAM RECIPE - FOOD.COM
Make and share this Cantaloupe Jam recipe from Food.com.
Total Time 1 hours 30 minutes
Prep Time 45 minutes
Cook Time 45 minutes
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, FatContent 0.6, SaturatedFatContent 0.3, CholesterolContent 1, SodiumContent 18, CarbohydrateContent 240.2, FiberContent 1.6, SugarContent 237.7, ProteinContent 0.9
SALTED HONEY CANTALOUPE JAM RECIPE | BON APPÉTIT
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Provided by Claire Saffitz
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.
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