Ingredients
-
4 cups [560 g] coarsely chopped Cantaloupe
-
1 cup [200 g] Sugar
-
¼ cup [60 ml] fresh Lemon Juice
-
1/3 cup [115 g] Honey
-
½ tsp Salt
-
1 tsp Powdered Pectin
Directions
Steps
|
1
Done
|
In a medium saucepan, bring the cantaloupe and 1 cup [240 ml] of water to a boil. Mash the cantaloupe lightly with a potato masher or fork, breaking up the pieces as much as possible. Add the sugar and lemon juice and return the mixture to a boil, stirring constantly. |
|
2
Done
|
Cook and stir! stir! until the mixture has thickened significantly, 12 to 15 minutes. Add the honey, salt, and pectin and boil rapidly (still stirring!) for 2 minutes. Let the jam cool to room temperature. Transfer it to a mason jar, cover, and store in the refrigerator for up to 1 month. |
