Now some of you might be thinking, "ick cantaloupe jam," and others might be saying, "hmmm, cantaloupe jam." I have to tell you, it is actually pretty good.
To begin, pick a nice size cantaloupe that is not overly ripe.
Cut the cantaloupe up. I cut it in long pieces first.
Then I diced it into cubed pieces. After testing a few pieces of the cantaloupe (I had to make sure it tasted good), you should come up with approximately 4 cups of cantaloupe.
Next, put the cantaloupe in a pot.
Then add 1/4 cup of freshly squeezed lemon juice (approximately 1 1/2 lemons).
Bring the two ingredients to a boil, mashing the cantaloupe the entire time.
Once it begins to boil, add 1 package of Low or No-Sugar Needed Pectin stirring all the while. Once the mixture comes to a hard boil again, add 3-4 cups of sugar. I wanted mine a little sweeter, so I added the 4 cups.
After adding the sugar, let the mixture boil hard for about 5 minutes, continue stirring the entire time.
Take mixture off of the stove and let cool for about 5 minutes.
Ladle into freezer containers, let cool completely and then store in the freezer. I use the 8 oz Ball Freezer Containers. The little dish on the right is what I served with my 7-Up biscuits. It was delicious!
Keeps up to one year in the freezer.