Cantaloupe Jam with Vanilla Extract
Capture summer flavors with this unique melon jam.
- Prep Time: 15 mnutes
- Cook Time: 10 minutes
- Total Time: 0 hours
- Yield: 4 half pints 1x
- Category: jam
Ingredients
Units
Scale
- 4 cups of mashed cantaloupe
- 1/4 cup lemon juice (or 1 teaspoon citric acid)
- 4 teaspoons calcium water
- 2 cups sugar
- 3 teaspoons Pomona’s pectin powder
- 1 teaspoon vanilla extract
Instructions
- Prepare your jars, lids, and bands. Fill water bath canner with water and heat it. I place my jars in the canner to heat them up, and keep my lids and bands in a small pot of hot water. Do not boil the lids before use.
- Peel and seed cantaloupe and mash or finely chop in a large bowl.
- Measure out 4 cups of mashed cantaloupe into a large saucepan with lemon juice and calcium water. Mix to combine.
- In a medium bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
- Bring cantaloupe mixture to a boil over medium high heat. Add sugar-pectin mixture, stirring constantly, until sugar is completely dissolved.
- Bring jam to a full rolling boil for one minute. Remove the pot from the heat. Stir in vanilla extract.
- Ladle jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the filled jars with a damp cloth. Put on lid and ring, tighten to finger tight.
- Lower jars into canner, making sure they are covered with at least 1-2 inches of water. Place lid on canner, return to boil. Process jars for 10 minutes.
- Turn off heat. Remove jars from canner and place on a kitchen towel on the counter top. Allow to cool for 8 hours, or overnight.
- Check seals. Remove rings, date, label and store in a cool, dry location.
Notes
Adjust canning time for altitude if you are above 1000 feet above sea level. It is okay to make a double batch of this recipe if you are using Pomona’s pectin.
Use within 18 months for best quality. Refrigerate cantaloupe jam after opening and use within 1-2 weeks.
Find it online: https://commonsensehome.com/cantaloupe-jam/