Alex Lau
This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
Ingredients
Makes about 2 cups
4
cups coarsely chopped cantaloupe
1
cup sugar
⅓
cup fresh lemon juice
½
cup honey
1
teaspoon kosher salt
1
teaspoon powdered pectin
Preparation
Step 1
Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15–20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.
Step 2
Do Ahead: Jam can be made 1 month ahead. Keep chilled.
Nutrition Per Serving
For 16 servings (2 Tbsp. each): Calories (kcal) 100 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 25 Dietary Fiber (g) 0 Total Sugars (g) 24 Protein (g) 0 Sodium (mg) 75
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