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Cantaloupe as you’ve never tasted it! Melon jam is a truly spectacular treat commonly seen in France. Serve with hard and soft cheeses and water crackers.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
You Will Need
You Will Need
- 14 cups 1-inch cantaloupe or other orange-fleshed melon cubes (about 2 large melons)
- 1⁄4 cup kosher salt
- 4 cups sugar
- 3⁄4 cup bottled lemon juice
- 1 Tbsp. crushed pink peppercorns (optional)
- TOSS together melon and salt in a large bowl. Cover and let stand 2 hours. Drain; rinse with cold water. Drain.
- STIR together melon, sugar, and lemon juice in a 6-qt. stainless steel or enameled Dutch oven. Bring to a Boil; reduce heat, and simmer, uncovered, 20 minutes or until melon is soft. Mash melon pieces with a potato masher. Simmer, uncovered, stirring often, about 1 hour to gelling point . (Melons release a lot of water, so cooking time may vary.) Skim foam, if necessary, and, if desired, stir in peppercorns.
- LADLE hot jam into a hot jar, leaving 1⁄4-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply Band, and adjust to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
- PROCESS jars 10 minutes, adjusting for altitude. Turn off Heat; remove lid, and let jars stand 5 minutes. Remove jars and cool