Cantaloupe Jam

By RoketJSquerl

Ingredients

• 14 cups cubed cantaloupe, about 2 large cantaloupe
• 1 ⁄4 cup kosher salt
• 4 cups sugar
• 3 ⁄4 cup bottled lemon juice

Details

Adapted from lynn-southernwithatwist.blogspot.com

Preparation

Step 1

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

Stir together cantaloupe, sugar, and lemon juice in a large stainless steel pot. Bring to a boil. Reduce heat, and simmer uncovered about 20 minutes or until cantaloupe is soft. Mash cantaloupe pieces with a potato masher. (I used a handheld emulsion blender.) Simmer, uncovered, stirring often, about 1 hour until it reaches 220 degrees.*

Ladle hot jam into a hot jar, leaving 1⁄4-inch head space. Remove air bubbles. Wipe jar rim and apply the lid and band.

Place jars in water bath. Process jars 10 minutes. Remove jars and cool.