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Melon Jam

Print Makes about 5 (240 mL) jars

Cantaloupe as you've never tasted it! Melon jam is a truly spectacular treat commonly seen in France. Serve with hard and soft cheeses and water crackers.

Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016). 

Level of Ease:


Preserving Method:

Waterbath Preserving

You Will Need:

  • 3.5 g, 2.54 cm cantaloupe or other orange-fleshed melon cubes (about 2 large melons)

  • 60 g kosher salt

  • 1 kg sugar

  • 175 mL bottled lemon juice

  • 1 Tbsp crushed pink peppercorns (optional)


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

2. Stir together melon, sugar and lemon juice in a 6-qt. stainless steel or enameled Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 20 minutes or until melon is soft. Mash melon pieces with a potato masher. Simmer, uncovered, stirring often, about 1 hour to gelling point. (Melons release a lot of water, so cooking time may vary). Skim foam, if necessary, and if desired, stir in peppercorns. 

3. Ladle hot jam into a hot jar, leaving 0.5 cm headspace. Remove air bubbles. Wipe jar rim. Centre lid on jar. Apply band, and adjust to fingertip-tight. Place jar in boiling-water preserver. Repeat until all jars are filled.

4. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.

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