This salted cantaloupe jam is a delicious treat! It’s sweetness and saltiness are balanced perfectly with just a hint of vanilla.
How Can I Use Salted Cantaloupe Jam?
Salted cantaloupe jam is delicious on crackers or served on a charcuterie board!
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What Do I Need To Make Salted Cantaloupe Jam?
To make salted cantaloupe jam, you need jars, clean, new lids, and bands! If haven’t read my post about my favorite canning supplies, I recommend taking a look for items that will make canning this recipe easier!
Recipe Video
Recipe
Recipe adapted from The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes.
Ingredients
Instructions
- First, combine cubed cantaloupe and salt in a large container and allow to sit for at least two hours or overnight in the refrigerator.
- Remove cantaloupe from refrigerator, drain, and rinse with water. Repeat 2-3 times.
- Add rinsed cantaloupe, sugar, and lemon juice to a large stockpot.
- Heat to rolling boil, then reduce to a simmer for 20 minutes, stirring occasionally.
- After 20 minutes, use a potato masher to mash the cantaloupe until it has reached a jam consistency.
- Heat until jam has reached the jelling point.
- Remove from heat and store in refrigerator or continue with canning instructions.
- Fill clean, warm half-pint-sized jars with salted cantaloupe jam, making sure to leave 1/4-inch headspace.
- Clean jar rim off to ensure no jam is on it.
- Put a clean lid on and screw on band until fingertip tight.
- Put in water bath canner.
- Fill remaining jars until jam is gone.
- Process in a water bath canner for 15 minutes, adjusting for altitude.
- Remove jars and set on towel or wooden cutting board to cool for 12-24 hours.
- Remove bands and check seals. If any jars failed to seal, store in refrigerator and use first.
- Wash jars and store without bands on.
