Cantaloupe Jelly

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

Cook Time 2

Total Time 2 5

Servings servings

Calories 56kcal

Author Marye Audet-White

Equipment

Slow Cooker
Jelly Jars

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