SALTED CANTALOUPE JAM RECIPE - (4.1/5)
Provided by รก-46353
Number Of Ingredients 6
Steps:
- Fill a water bath canner with water, and place inside eight half-pint jars (make sure the water covers the jars). Bring to a boil. Place lids and rings in a small saucepan with hot water and heat, but do not boil. Bring cantaloupe, lemon juice, and 3 1/2 cups of sugar to a boil in a large stock pot over medium-high heat. Bring to a full, rolling boil that cannot be stirred down (it should take 10 to 15 minutes). Once the mixture is at a full boil, whisk together the remaining sugar and the pectin. Whisk the mixture into the cantaloupe mixture. Bring mixture back to a full boil, and then boil hard for 2 to 3 minutes, or until the mixture looks thickened and is set. I like to test it by putting a small amount on a spoon and placing it in the freezer for a few minutes. If it's jelly-like when it's cold, it's set! If not, boil for a few more minutes. Once set, remove from heat, and stir in the vanilla extract and salt. Remove the hot jars from the water bath canner, and turn the canner back up onto high. Ladle the jam into the hot jars, leaving a 1/2-inch headspace. Using a clean, damp cloth, wipe any extra jam from the rim of the jars, and then place on the lids and the rings-tightening just until snug, not overly tight. Place the jars in a rack in the water bath canner, bring to a boil, and process for 10 minutes. Remove from canner, and let cool completely. Check seals after 24 hours-the lids shouldn't flex or move when pushed down on. Store sealed jars in a cool dark place for up to a year. Any jars that don't seal, place in the fridge and eat within a month.
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Seyoum Gele
[email protected]I'm not sure what all the fuss is about. This jam is just okay.
Adefres Roby
[email protected]This recipe is missing some important steps. I had to guess at how long to cook the jam, and it turned out overcooked.
Najibullah ansari
[email protected]I followed the recipe exactly, but my jam turned out too runny. I'm not sure what I did wrong.
Ayabonga Mahlinza
[email protected]This jam is a bit too sweet for my taste, but I think it would be great on pancakes or waffles.
Dylan Deutsch
[email protected]I'm not a big fan of cantaloupe, but I really enjoyed this jam. The saltiness really balances out the sweetness of the fruit.
Ava Rousseau
[email protected]This jam is a great way to add a unique flavor to your toast, yogurt, or ice cream.
mavridis Xa
[email protected]This jam is so easy to make, and it's so delicious! I'm definitely going to be making it again and again.
Hanna Ingram
[email protected]I love the combination of sweet and salty in this jam. It's the perfect balance of flavors.
Ines M
[email protected]This jam is a great way to use up leftover cantaloupe. It's also a delicious and unique gift.
Fezan khan
[email protected]I made this jam for a brunch party, and it was a huge hit! Everyone loved the unique flavor. I'll definitely be making it again for my next party.
Durjoy Rahman
[email protected]This jam is so easy to make, and it's so delicious! I love the way the salt enhances the flavor of the cantaloupe. I've already shared the recipe with all my friends.
Albert Navarro
[email protected]I'm not usually a fan of cantaloupe, but this jam is amazing! The saltiness really brings out the sweetness of the fruit, and the texture is perfect. I'll definitely be making this again.
MD Bikoy
[email protected]This salted cantaloupe jam is a delightful treat! The combination of sweet and salty flavors is perfectly balanced, and the jam has a lovely texture. I used it on toast, and it was absolutely delicious. I can't wait to try it with other dishes.