Salted Honey Cantaloupe Jam

 

4 C. peeled and seeded cantaloupe, roughly chopped

1 C. sugar

1/3 C. lemon juice

½ C. honey

1 tsp. salt

1 tsp. powdered pectin

 

Cover cantaloupe with water in a medium pot over high heat and bring to a boil. Using a potato masher or an immersion blender, mash/blend the mixture as it softens. Continually stir for 15–20 minutes until thickened. Stir in lemon juice, honey, salt and pectin; allow to boil vigorously for 2 minutes. Remove from heat and allow to cool. Transfer into glass canning jars and store in the fridge for up to 1 month.

 

• Add a few drops to an ounce of tequila for a cantaloupe cocktail or stir into a gin and tonic.
• Spoon over ice cream.
• Drizzle as a glaze over pork chops or ham.
• Use as a finishing sauce.
• Combine jam with cream cheese and spread on sourdough toast.