Cantaloupe Jam

For mom. Select melons that are ripe, but avoid very ripe melons or the jam will be too sweet.

In an 8-quart pan , combine the cantaloupe , lemon juice , sugar , and butter.

Over med-low heat , stirring constantly , heat the mixture until the sugar is completely dissolved.

Increase heat to med-high and bring the mixture to a full rolling boil , stirring constantly.

Stir in the entire contents of both pectin pouches.

Return mixture to a full rolling boil , stirring constantly.

Boil , stirring constantly , for 1 minute.

Remove pan from the heat.

Skim off any foam.

To prevent jam from separating in the jars , allow the jam to cool for 5 minutes before filling the jars.

Gently stir the jam every minute or so to distribute the fruit.

Ladle the hot jam into hot jars , leaving 1 / 4-inch headspace.

Wipe jar rims and threads with a clean , damp cloth.

Cover with hot lids and apply screw rings.

Process half-pint jars in a 200f water bath for 10 minutes.

Pint jars for 15 minutes.

cantaloupe, fresh lemon juice, sugar, unsalted butter, liquid pectin