Sunday, May 15, 2016

We Be Jammin'... Cantaloupe Jam with Vanilla



Cantaloupe Jam with Vanilla
From Food in Jars: Preserving in Small Batches Year-Round

Make 3--1/2 pints 

Ingredients 

2-1/2 cups chopped peeled cantaloupe 

1-1/2 cups granulated sugar 

1 vanilla bean 

zest of 1 lemon 

1 tablespoon lemon juice 

1 packet liquid pectin 

Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes. Add the lemon zest, lemon juice, and the pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick. Remove the vanilla bean pod and discard. Remove the pot from the heat and ladle the jam into the prepared jars to 1/4 inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

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