This is one recipe I found - Cantaloupe Jam
Cantaloupe (very ripe) Chunk, cook and mash
3/4 pound (1.8 cups) granulated sugar per pound of cantaloupe
1/2 teaspoon each ginger, mace and cinnamon
If I were making it, I would increase the cinnamon (good blood sugar regulator - and I like the taste) and I would add either 1 teaspoon of lemon juice or one crushed 1000 mg of vitamin C (ascorbic acid) which does 3 things - improves color - acidifies the jam for safer storage - good anti-oxidant.
I would cook it to the jelling temperature using a thermometer (that is water boiling point plus 8 degrees F. to altitude/barometric pressure adjust, bring a pot of water to boiling and check the temp. then add 8 degrees to that. This is kind of a handy rule of thumb that has worked well for me without adding the SureJell - pectin - which is not only expensive, but I don't keep a stock of it on hand and never seem to have any when I need it. Also, I don't have to make a lot of small batches - seems to work in larger batches of jam/jelly.)
Pour it hot into the sterile jars, wipe top edge of jars and put lids on (bring lids to about a low boil in water first)tighten bands and waterbath them for 10 minutes. (note: remove them from the water - don't take the shortcut of just leaving them to cool in the water - kills some of the seals - same thing in pressure cooker too.)
Hey, a BIG thank you for the rule of thumb on the jelly and jam without Surejell added. I get aggrevated because Sure Jell doesn’t keep well even if I do buy extra. I’ve got such a habit of just trying to make things without a recipe that sometimes I have to go back and re-do my jelly and add Sure Jell when it doesn’t set. Other times it sets just fine. It’s always kinda an iffy thing if I’m flying by the seat of my pants.
I always add a little lemon or citric acid for the acid and if I know something doesn’t have enough pectin I add some apple juice but that doesn’t always get it right for me. And the thing I hate about recipes *is* that they are usually for small batches. I know the “gurus of jelly making” say it’s better to do small batches but I always just have a batch of fruit and want to use the amount I have.
My daughter was just driving through and stopped to visit. She encouraged me to try making wine from this cantaloupe juice. LOL... probably end up with cantaloupe wine vinegar. Should make tasty herb vinegars. ROFL