Sunday, August 14, 2016

We Be Jammin'... Salted Cantaloupe Jam

Salted Cantaloupe Jam
Found on backtoherroots

Yield: 8 half-pints 

6 cups diced, very ripe cantaloupe

2 tablespoons lemon juice 

4 cups granulated sugar, divided 

5 tablespoons powdered pectin 

1 teaspoon vanilla extract 

1-1/2 teaspoons salt instructions 

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. 

Ladle the jam into the hot jars, leaving a 1/4" 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 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.

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