Homemade Cantaloupe Jam
Processing method: Water Bathing
Processing time: Process pints 15 minutes, quarts 20 minutes (adjust for altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
Prepare your water bath canner and place your jars inside (this recipe will make 3 half pint jars) Place lids and rings in a small saucepan, simmer over low heat.
Bring the cantaloupe pulp, sugar, and vanilla bean seeds to a boil in a large stock pot over high heat and cook for 8 to 10 minutes.
Lower the heat and add the lemon zest, lemon juice, and the packet of liquid pectin. Return to high boil and cook for an extra 3-4 minutes until the bubbles look thick.
Examine your jars and make sure there's no cracks. Remove the hot jars from the water bath canner and ladle in the jam while leaving ½ inch of headspace. Clean any extra jam off the rims then put on Denali lids and rings fingertip tight.
Process for 10 minutes. When the processing time is complete, turn off the heat and let the canner depressurize naturally, remove the jars, and let them cool completely. Date, label, and store in a cool location for 12 to 18 months.