Best Salted Cantaloupe Jam Recipes

SALTED CANTALOUPE JAM RECIPE - (4.1/5)

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

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.

SALTED HONEY CANTALOUPE JAM RECIPE

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.

SALTED CANTALOUPE JAM

Steps:

• 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.
• Remove the hot jars from the waterbath canner, and turn the canner back up onto high.
• Ladle the jam into the hot jars, leaving a 1/2" 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 waterbath 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.