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Cantaloupe Jam

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 7 cups peeled, chopped, and mashed cantaloupe pulp (2 to 3 large cantaloupe)
  
• 2 cups granulated sugar
  
• 2 Tbsp freshly squeezed lemon juice
  
• 1 tsp finely grated lemon zest
  






Instructions



1. Place the cantaloupe pulp in an 8-quart stainless steel stockpot. Bring to a boil over low heat, stirring constantly, and cook until smooth, 8 to 10 minutes.
   
   
2. Stir in the sugar, lemon juice, and lemon zest, stirring constantly until the sugar is dissolved. Continue boiling for 15 to 20 minutes, stirring occasionally, until the mixture begins to thicken and reaches the jellying point (220°F at sea level). Remove the pot from the heat and skim off any foam.
   
   
3. Ladle the jam into the hot jars, leaving 1/4-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
4. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours.
   
   
5. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.
   
   Makes about 6 (8-ounce) jars.