Cantaloupe is great on fruit trays, but did you know it also makes a wonderfully vibrant jam? Try our suggested ways to use it at the end of the recipe!
Makes 4–6 small jars
4 cups peeled and seeded cantaloupe, roughly chopped
1 cup sugar
1/3 cup lemon juice
½ cup honey
1 teaspoon salt
1 teaspoon powdered pectin
Cover cantaloupe with water in a medium pot over high heat and bring to a boil. Using a potato masher or an immersion blender, mash/blend the mixture as it softens. Continually stir for 15–20 minutes until thickened. Stir in lemon juice, honey, salt and pectin; allow to boil vigorously for 2 minutes.
Remove from heat and allow to cool. Transfer into glass canning jars and store in the fridge for up to 1 month.
SUGGESTED USES:
- Add a few drops to an ounce of tequila for a cantaloupe cocktail or stir into a gin and tonic.
- Spoon over ice cream.
- Drizzle as a glaze over pork chops or ham.
- Use as a finishing sauce.
- Combine jam with cream cheese and spread on sourdough toast.
Chefs Brooke and Mike Kelley own and operate Culinary Community Kitchen, a coworking kitchen incubator that supports the growth of small food producers. In their adjacent education kitchen, they conduct a variety of cooking classes for all skill levels and host Chef’s Table dinners, plus tend to their on-site, raised-bed community garden. www.CCKdallas.com
