This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Recipe information
Yield
Makes about 2 cups
Ingredients
4 cups coarsely chopped cantaloupe
1 cup sugar
1/3 cup fresh lemon juice
1/2 cup honey
1 teaspoon kosher salt
1 teaspoon powdered pectin
Preparation
Step 1
Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15–20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.
Do Ahead
Step 2
Jam can be made 1 month ahead. Keep chilled.
Recipe notes
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