Cantaloupe Jam

READY IN: 1hr 30mins




  • In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
  • Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  • Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
  • Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
  • Boil, stirring constantly, for 1 minute.
  • Remove pan from the heat; skim off any foam.
  • To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
  • Gently stir the jam every minute or so to distribute the fruit.
  • Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
  • Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
  • Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.