Restless Chipotle

  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
menu icon
go to homepage
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Videos
  • Subscribe
  • Shop
  • Recipe Box
×
Home » Recipes » Cooking Tips and Basic Techniques

Cantaloupe Jelly Recipe: Slow Cooker Easy!

Published: Jun 28, 2019 · Updated: Aug 9, 2022 by Marye

Freezer jelly is super simple to make and it’s a great way to use some of the abundance of cantaloupe available right now. Its unique flavor is a welcome spoonful of summer anytime of the year. It’s a beautiful amber color, too.
Total time for the recipe to be finished.Total Time 2 hours hours 5 minutes minutes
Jump to Recipe
Cantaloupejellyrecipewithoutpectiniseasytomakeintheslowcookerinjusthours!Deliciousfreezerjam!FromRestlessChipotle.com

Have a sweet bite of summer! Cantaloupe jelly recipe is an old fashioned southern treat that you make in the slow cooker. It's an easy freezer jam that anyone can make! Just five ingredients make a soft, amber jelly that's so full of flavor you'll want to eat it with a spoon. Keep it in the refrigerator for up to a week or in the freezer for longer storage. No pectin needed.

First Published: June 19, 2017... Last Updated: June 28, 2019

For this recipe you'll need: cantaloupe, sugar, lemon juice, salt, vanilla beans or vanilla extract, jelly jars or plastic freezer containers

Cantaloupe jelly in a jar with a spoon next to it  - title text overlay.
Table of Contents
  • Easy Cantaoupe Jelly Anyone Can Make!
  • Cantaloupe and Vanilla
  • Cantaloupe Jelly Variations
  • More Jam and Jelly from Restless Chipotle
  • Tips for Making Jelly without Pectin
  • You May Also Need...
  • Southern Cantaloupe Jelly Recipe
  • 📖 Recipe
  • 💬 Comments

Easy Cantaoupe Jelly Anyone Can Make!

I've made homemade jelly, jam, freezer jam, pickles, and preserves for a long time.

There's really nothing like the fresh summer flavor that's captured in homemade jams and jellies. You can't buy it at the store no matter how much you pay for it.

Sadly, most people don't have time to make jam and jelly anymore. I know that, as much as I enjoy the process, I rarely have time to do it. Life is just too busy!

Life isn't too busy for this cantaloupe jelly! I do think that jelly is a misnomer - since it's slow cooked it's really more like a cantaloupe butter. Still the flavor is fabulously rich and fruity plus the color is a gorgeous, glowy amber.

It's almost as if it produces its own light.

I found this recipe stuffed into the pages of an old cookbook I bought - it was torn from a newspaper and I have no idea where or when it was from. I added the vanilla bean because it reminded me of my favorite summer breakfast when I was little.

Cantaloupe and Vanilla

In the 1960s people were less concerned about diets. Personally, I think we've become overly concerned about it to the point that we've created an obese society by trying to tamper with real food to make it something it was never meant to be but I'm going to stay off that soapbox for now.

Anyway, in the 1960s, at least in MY house, ice cream was a viable dairy product. So, there was absolutely nothing wrong with a cantaloupe, cut in half with the seeds scooped out, served with a scoop of vanilla ice cream in the center of it for breakfast on the weekend.

It was my favorite.

The combination of the sweet, juicy fruit and the creamy, vanilla ice cream was heavenly to me. I loved it! So when I found this recipe I decided to try to add vanilla to it in order to recreate the flavors of my childhood summers. So happy to say that it worked!

Once you've tried this easy freezer jam on the buttermilk bread, Amish white bread, or the English muffin bread you are going to be hooked!

A view of cantaloupe jelly on a spoon.

Cantaloupe Jelly Variations

As with everything, there are tons of variations! Here are some of my favorites.

  • Add 1 teaspoon of grated, fresh ginger instead of the vanilla
  • Use half peaches or mangoes
  • Add a few mint leaves
  • A little freshly grated nutmeg is nice
  • Use half brown sugar and half white sugar
  • Use honey for the sweetener instead of sugar - be sure to use about ⅓ less
  • Try honeydew instead of cantaloupe - I haven't tried watermelon yet but I plan to. Crenshaw melon, and other melons are also great possibilities
  • A leaf or two of lemon basil or lemon balm is nice if you're growing it
  • Lemon zest adds an extra zing

More Jam and Jelly from Restless Chipotle

I have several jam and jelly recipes here on Restless Chipotle. Whether you are an experienced jelly maker or not there's something for you here!

  • Strawberry Margarita Jam is what happens when you add a splash of tequila, salt and lime to a strawberry jam recipe!
  • Dried Fig Jam is another one you won't need pectin for! This is one of my favorites for using with appetizers and charcuterie boards.
  • Bacon Onion Jam is made with sweet caramelized onions, smoky bacon, rich maple syrup, and spicy chipotle are simmered until the mixture becomes thick and jammy. So good on burgers but also on bagels!

Tips for Making Jelly without Pectin

When you make this cantaloupe jelly, or any freezer jam or jelly without pectin, you should expect that resulting jelly to be somewhat softer than when you use pectin. It shouldn't be runny but it will be more like what the jelly companies are calling "spreadable fruit". Here are some tips to help you out -

  • If it's too runny after 4 hours take the top off the slow cooker and let it continue to cook an hour or so. This allows the liquid to evaporate more easily.
  • If you'd like a firmer freezer jam use 3 tablespoons of pectin and follow the cooking instructions on the pectin package
  • Do not seal this in jelly jars. It should be stored in the freezer until ready to use and then it should be thawed overnight in the refrigerator. Store leftovers in the refrigerator.
  • Longer cooking will give it a darker color. For a more golden color use pectin as directed and forgo the slow cooker.
Feature image showing the jelly and a cut cantaloupe.

You May Also Need...

The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

I use the little four ounce jam jars. They work great and you can use them in the freezer. And if you happen to need a slow cooker this programmable slow cooker is my favorite!

Southern Cantaloupe Jelly Recipe

One of the things I love about this is the fact that you can use cantaloupe that either was a teeny disappointing or got too ripe before you could get to it. Make batches of this and store in the freeze for gift giving and hostess gifts all year long.

📖 Recipe

Cantaloupejellyrecipewithoutpectiniseasytomakeintheslowcookerinjusthours!Deliciousfreezerjam!FromRestlessChipotle.com

Cantaloupe Jelly

4.42 from 12 votes
Print Rate Recipe
Prevent your screen from going dark
Freezer jelly is super simple to make and it’s a great way to use some of the abundance of cantaloupe available right now. Its unique flavor is a welcome spoonful of summer anytime of the year. It’s a beautiful amber color, too.
Course Jams and Jellies
Cuisine American - Southern
Prep Time: 5 minutes minutes
Cook Time: 2 hours hours
Total Time: 2 hours hours 5 minutes minutes
Servings:48 servings
Calories:56
Author:Marye Audet-White

Ingredients

  • 2 ripe cantaloupe, , seeded, cut from rind and diced (5 cups puree)
  • 1 vanilla bean, , or 1 teaspoon of vanilla
  • ¼ cup lemon juice
  • 3 cups of sugar, , or more depending on sweetness of fruit
  • Pinch Salt

Instructions

  • Spray the crock of a slow cooker with nonstick spray.
  • Set aside.
  • Puree the cantaloupe in the blender in small batches.
  • Add the cantaloupe, vanilla bean (if using vanilla extract add it last), lemon juice, sugar, and salt to the slow cooker.
  • Stir well.
  • Cook on low for 2 to 4 hours. You may need more time depending on the juiciness of the fruit.
  • Remove the vanilla bean and scrape the insides into the jelly, then discard the pod. Add the vanilla if using extract.
  • Stir to distribute the vanilla then spoon into freezer containers.
  • Freeze until ready to use.
  • Unfrozen jam will keep in refrigerator about 1 to 2 weeks

Notes

Variations:
  • Add 1 teaspoon of grated, fresh ginger instead of the vanilla
  • Use half peaches or mangoes
  • Add a few mint leaves
  • A little freshly grated nutmeg is nice
  • Use half brown sugar and half white sugar
  • Use honey for the sweetener instead of sugar - be sure to use about ⅓ less
  • Try honeydew instead of cantaloupe - I haven't tried watermelon yet but I plan to. Crenshaw melon, and other melons are also great possibilities
  • A leaf or two of lemon basil or lemon balm is nice if you're growing it
  • Lemon zest adds an extra zing

Nutrition Facts

Calories: 56kcal | Carbohydrates: 14g | Sodium: 3mg | Potassium: 62mg | Sugar: 14g | Vitamin A: 780IU | Vitamin C: 8.9mg | Calcium: 2mg | Iron: 0.1mg

Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.

This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.

More Basic Kitchen Skills and Recipes

  • Jalapeno Ranch Dip
  • Cream sauce being added to a gravy boat.
    Basic Cream Sauce Recipe
  • Overhead view of pickles in a white bowl
    Sweet Heat Refrigerator Pickles
  • Closeup of fried chicken on a plate.
    Why Do Southerners Put Buttermilk in Everything?

Love it? Share it!

4.8K shares
  • Facebook
  • Flipboard

About Marye

Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them.

Comments

    4.42 from 12 votes (10 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Love it? Give it 5 stars!




  1. Martha says

    May 08, 2024 at 4:53 am

    5 stars
    Is there anyway the cantaloupe jelly can be made shelf stable? I have very limited freezer space and this sounds like something I want to try.

    Reply
    • Marye says

      May 08, 2024 at 6:08 am

      I'm not sure? I've never done anything but the freezer version.

      Reply
  2. Megan says

    August 23, 2023 at 8:27 pm

    Is there ANY way to make it a sealable jelly I don't have to put in the freezer or fridge

    Reply
    • Marye says

      August 25, 2023 at 7:45 am

      Not that I know of.

      Reply
  3. Bryan L Powers says

    August 05, 2019 at 10:42 am

    What would I have to do to the recipe so I can actually can it and use a water bath

    Reply
    • Marye says

      August 05, 2019 at 4:13 pm

      You can't can this safely no matter what you do to it.

      Reply
  4. DIANNA SHERRILL says

    July 25, 2017 at 9:41 pm

    Hi Jackie,
    is there any difference if I dont want to freeze can the jam?

    Reply
    • Marye Audet says

      July 27, 2017 at 7:25 pm

      Dianna - no you can just put it right in the fridge. 🙂

      Reply
  5. Marye Audet says

    July 08, 2017 at 10:36 am

    Thanks Jackie - It's southern-sweet and very unusual. I really love it... especially when I end up with some melon that's just not as yummy as I think it should be for eating out of hand.

    Reply
    • Pam says

      September 12, 2017 at 12:24 am

      5 stars
      I tried this because of an over abundance of cantaloupe in my garden. It is so addicting, I didn't know what to expect and fell in love. It's different from what we are use to, but very delicious. Thanks for sharing the recipe. I cooked mine on the stove, and had to add some thickener. If you need to add some, take some of the hot juice, let cool a little and add to the cool juice. Now you can add it to the rest of the cantaloupe. Definitely will do this again. I tried on pretzels, the salt made it taste even better! Which was hard to imagine in the first place. Lol

      Reply
      • Marye Audet says

        September 13, 2017 at 1:22 pm

        I am SO glad you liked it!

Marye Audet-White, founder of Restless Chipotle Media

Hey Y'all, I'm Marye

Welcome to my kitchen! ☕

NY Times bestselling author. 10 cookbooks. Mom of 8 kids. Homeschooling mom for 22 years. Addicted to Hallmark Christmas Movies. Collector of old cookbooks.

Find out more

🍉 Summer Cookouts

  • Overhead view of potato salad in a glass bowl
    Mom's Homemade Potato Salad
  • Overhead view of the finished watermelon basket filled with an assortment of fruit.
    How to Make a Watermelon Basket
  • Closeup of a finished hamburger in a bun.
    Retro Lipton Onion Soup Burger (Vintage Recipe)
  • Closeup of a star shaped cake covered in white chocolate with red and blue sprinkles.
    Zebra Cake Recipe: Little Debbie Copycat

🫖 Picklefork Stories

Picklefork town crest.
Click here to visit Picklefork

👑 Reader Favorites

  • Square overhead of chicken for feature image.
    Crockpot Angel Chicken
  • Close up of the sauce showing the creamy texture.
    Copycat Red Robin Campfire Sauce Recipe
  • Wooden spatula removing fried potatoes out of iron skillet.
    Crispy Fried Potatoes in a Cast Iron Skillet (Southern Style)
  • Blue cocktail with a red and white straw.
    Sex in the Driveway Cocktail
  • A sliced loaf of english muffin bread.
    Easy English Muffin Bread – No Knead, Perfect for Toasting!
  • Two finished loaves of Amish white bread cooling on a table.
    No-Fail Amish White Bread

Footer

^ back to top

About

  • About Marye Audet-White
  • Privacy Policy
  • Terms & Conditions
  • Accessibility Policy
  • Contact
MaryeAudet Whiteandherchildren Dec

Featured In:

Places Restless Chipotle has been featured

We improve our products and advertising by using Microsoft Clarity to see how you use our website. By using our site, you agree that we and Microsoft can collect and use this data. Our privacy statement has more details.

Copyright ©2006 - 2025 Restless Chipotle Media, LLC

Picklefork Tales Copyright ©2025 Marye Audet, Restless Chipotle Media

Rate This Recipe

Your vote:




Let us know what you thought of this recipe:

This worked exactly as written, thanks!
My family loved this!
Thank you for sharing this recipe

Or write in your own words:

A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.