Ingrédients pour Cantaloupe Jam
- 4 cups diced cantaloupe (about 2 medium)
- Fresh Lemon Juice
- 4 cups granulated sugar
- Unsalted Butter
- Liquid Pectin
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Comment préparer Cantaloupe Jam
- Wash and cut 4 cups of cantaloupe into 1/2-inch pieces.
- In an 8-quart pan, combine the cantaloupe, 1/4 cup lemon juice, 4 cups sugar, and 2 tablespoons butter.
- Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved and the butter is melted.
- Increase heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. This should take about 5-7 minutes.
- Stir in the contents of two (1.75 ounce) pouches of liquid pectin.
- Return mixture to a full rolling boil, stirring constantly for exactly 1 minute. Use a thermometer to ensure the mixture reaches a rolling boil.
- Remove pan from the heat and immediately skim off any foam with a spoon.
- To prevent separation, let the jam cool for 5 minutes, stirring gently every minute to distribute the fruit evenly.
- Ladle the hot jam into sterilized half-pint jars, leaving 1/4-inch headspace.
- Wipe jar rims and threads with a clean, damp cloth.
- Cover with sterilized lids and apply screw rings.
- Process half-pint jars in a boiling water bath at 200°F for 10 minutes. Process pint jars for 15 minutes. Adjust processing time based on your altitude.
- Remove jars from canner and let cool completely. You should hear a 'pop' sound as the jars seal. Check seals; refrigerate unsealed jars and consume promptly.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
950g
Fat
1g
Carbs
80g