Cantaloupe Jam With Vanilla

READY IN: 40minsYIELD: 3 Half-Pints

INGREDIENTS

2 ¹⁄₂ cups chopped peeled cantaloupe (from about 2 pounds)

1 ¹⁄₂ cupsgranulated sugar

1vanilla bean, split and scraped

1lemon, zest of (yellow part only)

1tablespoonfresh lemon juice

3ouncesliquid pectin (1 packet)

NUTRITION INFO

Serving Size: 1 (800) g

Servings Per Recipe:1

Calories: 436.5

Calories from Fat 2 g 1 %

Total Fat 0.3 g 0 %

Saturated Fat 0.1 g 0 %

Cholesterol 0 mg 0 %

Sodium 22.4 mg 0 %

Total Carbohydrate111.8 g 37 %

Dietary Fiber 1.8 g 7 %

Sugars 110.4 g 441 %

Protein 1.1 g 2 %

DIRECTIONS

Prepare a boiling water bath and 3 half-pint jars. Place the lids in a small saucepan, cover them with water, and simmer over very low heat.

Combine the cantaloupe pulp, sugar, and vanilla bean seeds in a nonreactive pot. Bring to a boil over high heat and cook for 8 to 10 minutes.

Add the lemon zest, lemon juice, and the packet of liquid pectin. Return to a vigorous boil. Start your time now and cook for an additional 3 to 4 minutes (not longer), until the bubbles look thick.

Remove the pot from the heat and ladle the jam into the prepared jars leaving 1/2” headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes.

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