Salted Cantaloupe Jam
I take a lot of pride in where I live. I know a lot of folks consider Indiana a "fly over state" and that might be a negative to the vast majority of citizens in this country, but I'll let you in on a little bit of a secret-us Midwesterners enjoy the fact that we're off the radar.
I love that I have neighbors who never will bother me unless I need them to, and then they'd give me the shirts off their backs. I love that I can drive for hours and hours and see little more than farmhouses and cornfields. I love that I can keep my car unlocked (and running) while I pop into the post office. And I love that I can drive up to any one of two dozen farm stands within a five mile radius in August and buy farm fresh cantaloupe by dropping a few quarters in an old coffee can.
Southern Indiana isn't really well-known for a lot of stuff (other than being Louisville's hat), but one thing we do excel at is making some seriously mean cantaloupes. In particular, Jackson County, Indiana-which is just north of where we live-is pretty well-known in the region as having the best cantaloupes in all of the Midwest. Folks drive hundreds of miles to visit this rural Indiana county just to grab a cantaloupe or two! I'm not sure what it is about this area that produces the sweetest, juiciest, biggest cantaloupes you'll ever see, but I'm not complaining.
We only planted a handful of cantaloupe plants this year, but we have no less than 473,000 melons on the vines right now (not only are cantaloupes grown in this area incredibly delicious, but they're also incredibly prolific). And as much as I love eating cantaloupe morning, noon, and night, the truth is, we're a little bit overwhelmed with our haul. Melons are one of those summer items that can be really difficult to preserve for winter eating, but I figured it might be worth a shot to try turning some of our bounty into some cantaloupe jam to enjoy during those cold January nights. And, man, was that ever a good idea.
The idea for salting the preserves came from the fact that summer dinners for me growing up meant a giant bowl of cantaloupe on the kitchen table for dessert. And next to that bowl was always the salt shaker. Just like all sweet foods, a little bit of salt sprinkled on some fresh cantaloupe slices really sets it off. I figured those flavors would be really interesting combined into a jam.
Because of the welcoming of our little girl, I haven't had the chance to do as much canning this summer as I normally like to, but I was so happy I carved out an afternoon to make this cantaloupe jam. Not only is it delicious, but there is something about canning that makes me feel incredibly connected to my roots. My parents canned food. My grandparents canned food. My great-great-grandparents canned food. My soul tells me I should be canning on a weekend afternoon in August. It's hard to explain, but there is something about ladling bubbly jam into steaming hot jars that makes me feel a little more connected to my past. To me, canning is so much more than just stocking away some food (although, that's a nice perk, too).
Now, go make some cantaloupe jam! Enjoy.
📖 Recipe
Salted Cantaloupe Jam
Ingredients
- 6 cups diced very ripe cantaloupe
- 2 tablespoons lemon juice
- 4 cups granulated sugar divided
- 5 tablespoons powdered pectin
- 1 teaspoon vanilla extract
- 1 ½ teaspoons salt
Instructions
- Fill a waterbath 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 ½ 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 10-15 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 2-3 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 waterbath canner, and turn the canner back up onto high.
- Ladle the jam into the hot jars, leaving a ½" 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 waterbath 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.
Notes
Nutrition
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I would love to learn how to can any types of veggies! Mainly green beans and sweet corn 🙂
I'd love to try my hand at jam!
Tomatoes. I feel like tomatoes I use the most often.
I have never canned before! I did refrigerator pickles for the first time this year [and they were amazing]! Baby steps. (-:
I'd love to learn to can peaches, I have fond memories of my Great Grandma's canned peaches and slurping up the sweet, sticky syrup that the peaches came in after we devoured the fruit.
cantaloupe jam? crazy awesomeness! I can't wait to try this! I want to learn to can meals--I can do things alone, but canning them together to make a soup would make dinner so easy!
I want to learn to can jam and salsa.
I need to learn how to can more things. I recently tried out a green tomato jam-elish (jam and relish) and it was fabulous!
I've made freezer jam and pickled beets - next up I'd like to learn how to make hot sauce, chutney, and red pepper jelly! Love your posts about growing and preserving food!
Wow, cantaloupe jam sounds incredible! Canning is something I've wanted to learn how to do!
I tried my hand at canning pickled radishes (no-go) and apricot-lime jam (yay!), but I want to expand my abilities and be able to can more whole tomatoes, sauces, pureed squash, etc. That jam looks delicious!
I love canning! It's one of my favorite hobbies. This year I've been experimenting more with savory jams. So good on cheese and crackers or as a glaze for meat.
I have to be honest and say that while I would use some of the jars for canning, probably 80% of them would be used in my classroom to hold supplies. I'm always looking for glass jars!
Pickles!!!
Pickles! The only ones I've made were a soggy nasty mess that became chicken food in a hurry!
I would like to learn how to do picked cauliflower.
My family always canned things growing up, too, and I would really like to start on my own! I planted a ton of tomato plants this year and have too-many-to-count green babies just waiting to turn red to harvest! I would love to can these in lots of forms (sauce, whole, crushed, salsa, etc) to have on hand for the winter!
Cantaloupe and watermelon were two foods I was trying to figure out how to can. Thanks for helping with one!
Just started canning last year, and I am the only one in my house who really eats cantaloupe. This recipes looks interesting.
Okay, so I really want to can but I can't even think of something that I'd have ENOUGH of to can. So I will say that it would either be blueberry jam (because there are a million U-Pick blueberry farms up here in NW Indiana) OR… I'd be using those jars as containers for my dry goods until I can get a garden up and running. =)
I desperately want to can a corn salsa, and tomato sauces. I do jam, pickles, etc, but I've never tried anything else!