I first saw this recipe in the ‘Food in Jars’ book by Marisa McClellan and HAD to try it! She says it tastes like an exotic creamsicle, and it does – soooo good!

While my kids like it on their toast, I prefer it over ice cream.

Cantaloupe Jam with Vanilla
Serves: 3 x 250 mL jars.
  • 3 cups chopped, peeled Cantaloupe (about ½ a large melon)
  • 1.5 cups Sugar
  • 1 Vanilla Bean, split and scraped
  • Zest of 1 Lemon
  • 1 tablespoon bottled Lemon Juice
  • 1 package Pectin (I used powdered)
  1. Combine cantaloupe, sugar and vanilla bean pod & seeds in a stainless steel pot.
  2. Bring to a boil over high heat and cook for 8-10 minutes.
  3. Add lemon zest, lemon juice and packet of pectin.
  4. Return to a vigorous boil and boil hard for 1 minute.
  5. Remove vanilla bean pod and discard.
  6. Zip for a few seconds to break down the cantaloupe, do not liquefy.
  7. Ladle into prepared jars, leaving ¼" head space.
  8. Process in a boiling water canner for 10 minutes.
The original recipe calls for 2.5 cups melon, and liquid pectin. I always measure my main ingredient with 'a little extra' so that the finished product ends up being the correct amount for my cans. I used powdered pectin because it it easy to find and cheaper than the liquid type. If you are using the liquid pectin, boil hard 3-4 minutes, and skip the immersion blender step.


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