Recipes For Cantaloupe Preserves

Low Sugar Cantaloupe Jam Lady Lee's Home

WebMay 24, 2021 · Add cantaloupe and sugar to a pot. Set on the stovetop and turn the heat to medium-high. Bring the mixture to a boil, stirring …

Rating: 4.4/5(14)
1. Add cantaloupe and sugar to a pot. Set on the stovetop and turn the heat to medium-high. Bring the mixture to a boil, stirring frequantly.
2. Turn the heat down just a tiny bit and let the mixture boil gentaly for seven minutes before lowering the heat to medium-low for the rest of the cooking.
3. Cook for an additional 10 minutes or so, stirring frequently until the fruit is soft. Use an immersion blender to blend the jam.
4. Keep cooking the jam for an additional 30 minutes or so until the juices reduce and it's starting to thicken. Cooking time might change depending on how much fruit you are processing and how juicy it was to begin with. You might notice some foam forming, you can remove it with a spoon or leave it (usually it disapears as the jam cooks).

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Cantaloupe Jam Pomona's Universal Pectin Sugar …

WebSep 3, 2019 · Add lemon juice and calcium water and stir to combine. In a separate bowl, combine the sugar and pectin powder. Mix well and set …

1. Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
2. Wash and rinse jars, lids, and screw bands. Set screw bands aside until ready to use. Place jars in boiling water bath canner with a rack, fill at least 2/3 of the way full with water, and bring to a boil. Boil jars for 10 minutes to sterilize (add 1 additional minute of sterilizing time for every 1000 feet above sea level), then turn down heat and let jars stand in hot water until ready to use. Place lids in water in a small pan, bring to a low simmer, and hold there until ready to use.
3. Combine the diced cantaloupe with the 2 Tablespoons of water in a sauce pan. Cover with a lid, and heat the cantaloupe on high for a couple of minutes, stirring occasionally, until the cantaloupe has begun to release its juice. Then, reduce heat slightly and cook, still covered, at a low boil for another 2-3 minutes.
4. Remove the pan from the heat and mash the cantaloupe. A potato masher works well for this.

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