Melon Jam


Preserving Method: Water Bath Canning

1. Toss together melon and salt in a large bowl. Cover and let stand 2 hours. Drain; rinse with cold water. Drain.

2. 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.

3. 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. 

4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool