Monday, September 23, 2013

Cantaloupe Jam

I over did it on melons this year.
I realized I had a problem when I had 4 in the fridge, 8 freshly picked, and 7 more in the garden that would be ready in a week or so.  Not to mention that we had eaten at least 1 per day for the last couple of weeks.  We love summer produce.
I had heard about cantaloupe jam, so I surfed over to Pinterest and found lots of ideas.
I settled on this recipe because it uses a relatively small amount of sugar and sugar free pectin, which I replaced with Ultra Gel.  I was also really intrigued by the addition of vanilla.  
It turned out beautifully.
I was all sorts of worried about the consistency; I just thought for sure it would be a runny mess.  But it is smooth, and perfect, and oh so delicious!

Cantaloupe Jam {with Vanilla}
Recipe modified from the Boulder Belt Blog

12 c. cantaloupe puree with chunks
1/4 c. lemon juice
1/4 c. vanilla extract
1 1/2 c. ultra gel
3 1/2 c. sugar
1-2 Tbsp. butter

Pour cantaloupe puree, lemon juice and vanilla extract into a large stock pot.
Stir in ultra gel (or pectin) until dissolved and bring to a rolling boil.
Quickly stir in sugar.
Return to a rolling boil.
Boil and stir constantly for 4 minutes.
Add butter and stir until melted and mixed in.
Ladle into hot sterilized jars.
Top with sterilized lids and screw on the bands.
Steam or water bath for 15 minutes.
Remember to adjust for altitude.

Makes 12 half pints, plus more for immediate use.


  1. When do you put in the ultra gel/pectin? With the sugar? And do you put the butter in or is that for the toast?

    1. So sorry... I have updated the recipe in answer to your questions. Thanks for catching that!