My parameters for canning this year have been 1) I have to grow it 2) someone I knew grew it 3) I picked it. I’ve been highly successful with these parameters (plus it helps I live in California, the best place to grow awesome stuff all the time). The only snafu I have encountered is beating my piglet, Silly, to the garden spoils. She is sneaky. Oh so very sneaky.
I’ll put her in her outside pen to root and play in her pool. She waits until she thinks I think she is all settled in, then she will bust out and hit the melon patch like it is her job. I’ve lost several cantaloupe, a few spaghetti squashes and more watermelon than I will admit.
Anyway, I was lucky enough to save a few cantaloupe before she could get them. They were slightly green, so I thought the perfect use would be jam. I found a recipe from the Better Homes and Gardens Canning 2013 magazine. And jam I made…
Vanilla Cantaloupe Jam
- 2 1/2 cups chopped and peeled cantaloupe
- 1 1/2 cups sugar
- 1 vanilla bean, the guts scraped out
- the zest of a lemon
- 1 teaspoon lemon juice
- 1 pouch liquid fruit pectin
Place the melon, sugar, and vanilla guts in saucepan. Bring to a boil and cook until the mixture reaches 220 degrees. Add the lemon zest, juice and pectin. Let vigorously boil for 1 minute, stirring constantly.
Place jam in jars and process in a hot-water bath for 10 minutes.
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