Thursday, August 25, 2011

Cantaloupe Lime Mint Jam

I mentioned a few days ago that we had a nice crop of Sweet Passion melons and on the off chance that we couldn't eat through them fast enough I thought they'd make a nice jam. 

I was so right!

I made a jam that I tried last year - a recipe that I heard about from my lovely friend, Janiel. I researched it online and then came up with my own version.   It might sound a bit weird, but it's really good!   Even my melon haters liked it - K1 said it tasted a lot like apricot.    It looks like apricot, too.   Sunshine in a jar. 

I started making it and forgot that it was a pectin recipe, so I added the sugar to the melon puree right away.   You can't do that when you make jam with pectin.   You have to add the pectin to the juice and boil it, and then add the sugar. 

OOPS!   Not to panic!    If you ever add the sugar too soon, just get out a little saucepan and put a cup of cool water in it.   Put the pectin in the water and stir the clumps out [with a whisk, if you like.]   Then boil the pectin and water at a hard boil for 1 minute.   Pour the pectin into the first pot - with the juice/fruit and sugar mix.   Boil it all again, hard for 1 minute.    Continue as usual with your jam.   Easy fix.

These directions are for making it the right way.

Cantaloupe Lime Mint Jam
  • 2 medium cantaloupe [5-6 cups, pureed]
  • 3 T Ball pectin [1 pkg]
  • 4 cups sugar
  • juice from 1 key lime
  • 3 sprigs of mint - about 3 inches long
Take the seeds out of the melon and scoop out the flesh into a blender.    Puree the melon.    Put the melon in a pot and sprinkle the pectin.   Turn on the heat and stir until you get a hard boil.  Boil 1 minute.   Add sugar, stir until dissolved, then add the lime juice and mint sprigs.    Return to hard boil.   Boil 1 minute.   Remove the mint sprigs.   Pour jam into jars.   Process 10 minutes for pints and jelly jars.    Makes 3.5 pints.

4 comments:

  1. What's "process" for ten minutes mean?

    ReplyDelete
  2. Hi Karen - It means to either use a boiling water bath [BWB] or steam canner at full steam for 10 minutes to seal the jars for storage.

    ReplyDelete
  3. Girl, this looks so good. Have you ever made oven jam? I wonder if this would work as an oven jam.

    ReplyDelete

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