Cantaloupe Jam

Since the hubby planted a bigger garden this year, I have cantaloupe coming in faster than we can eat it. I started wondering if I could save it somehow. Freezing is, of course, not an option. Then I ran across an article online about melon jam, and thought, why not??? So, after a little research, I came up with this recipe for cantaloupe jam! I will admit that I did not completely wash the salt off of the cantaloupe. I did want a little salty-sweet flavor. I also admit that we sprinkle a little salt on our cantaloupe and watermelon. It seemed like the right thing to do, and it turned out delicious!  If you decide to do it this way, taste the cantaloupe before cooking it down to make sure it's not too salty. If it is, rinse it some more. With the next batch, I'm going to add peppercorns for another "twist." I already have 2 more large cantaloupes ripe and sitting in my kitchen!

14 cups cubed cantaloupe, about 2 large cantaloupe

1⁄4 cup kosher salt 

4 cups sugar

3⁄4 cup bottled lemon juice

Toss cantaloupe with salt in a large bowl. Cover and let stand 2 hours. Drain; rinse with cold water. Drain.

Stir together cantaloupe, sugar, and lemon juice in a large stainless steel pot. Bring to a boil. Reduce heat, and simmer uncovered about 20 minutes or until cantaloupe is soft. Mash cantaloupe pieces with a potato masher. (I used a handheld emulsion blender.) Simmer, uncovered, stirring often, about 1 hour until it reaches 220 degrees.*

Ladle hot jam into a hot jar, leaving 1⁄4-inch head space. Remove air bubbles. Wipe jar rim and apply the lid and band.

Place jars in water bath. Process jars 10 minutes. Remove jars and cool.

*Cooking time may vary due to ripeness and water content.