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​Cantaloupe Jam

Friday, August 21, 2015

Recipe adapted from Food in Jars, by Marisa McClellan

2 1/2 cups chopped peeled cantaloupe (from about 2 pounds cantaloupe) 
1 1/2 cups granulated sugar 
1 vanilla bean, split and scraped 
Zest of 1 lemon 
1 tablespoon freshly squeezed lemon juice 
1 (3-ounce) packet liquid pectin 

Prepare a boiling water bath and 3 half-pint jars. Place lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the cantaloupe, sugar, and vanilla bean pod and seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes.

Add the lemon zest, lemon juice, and the packet of liquid pectin. Return to a vigorous boil. Cook for an additional 3 to 4 minutes, until the bubbles look thick. Remove the vanilla bean pod and discard.

Remove the pot from the heat and ladle the jam into the prepared jars. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

Makes 3 half-pint jars.

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