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Recipe: Canaloupe Jam

Preserving - Jams, Jellies
Cantaloupe Jelly

2 1/2 pounds peeled and diced cantaloupe
2 1/2 cups granulated sugar
1/2 teaspoon vanilla extract
1 peel of tangerine or orange

Place cantaloupe covered with sugar in a covered bowl and put in refrigerator for 24 hours.

Drain the cantaloupe, pouring off the sugar and liquid in a large saucepan. Bring to a boil over medium flame and boil for 5 minutes.

Add diced cantaloupe, vanilla extract and peel. Insert candy thermometer and simmer, stirring occasionally until the thermometer reaches jelly temperature. Pour into sterilized jars; process in water bath canner for 10 minutes.

Makes about 2 pints.
MsgID: 205194
Shared by: Linda Lou,WA
In reply to: ISO: Cantaloupe Jam or Jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: Cantaloupe Jam or Jelly
  Jan Sacramento
2 Recipe: Canaloupe Jam
  Linda Lou,WA
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