Instructions:
- Prepare Jars:
- Sterilize your canning jars and lids by boiling them in water or using your preferred method.
- Combine Ingredients:
- In a large pot, combine the cantaloupe puree, lemon juice, and powdered pectin. Stir well to mix all the ingredients.
- Boil Mixture:
- Bring the mixture to a boil over medium-high heat, stirring constantly to prevent sticking.
- Add Sugar:
- Once boiling, add the sugar all at once and stir until it is completely dissolved.
- Return to Boil:
- Return the mixture to a rolling boil and let it boil hard for 1 minute, stirring constantly.
- Skim Foam:
- Remove the pot from heat and skim off any foam that may have formed on the surface using a metal spoon.
- Fill Jars:
- Carefully ladle the hot jelly into the prepared jars, leaving about 1/4-inch headspace at the top.
- Wipe Rims:
- Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a proper seal.
- Seal Jars:
- Place the lids on the jars and screw on the bands until fingertip tight.
- Process Jars:
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Cool Jars:
- Remove the jars from the water bath and let them cool completely on a towel or wire rack. You may hear the lids pop as they seal.
- Check Seals:
- Once cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t flex and is firm, it’s sealed properly.
- Store:
- Store the sealed jars in a cool, dark place. Refrigerate any jars that did not seal properly and consume within a few weeks.
- Enjoy:
- Enjoy your homemade cantaloupe jelly spread on toast, biscuits, or as a sweet addition to various dishes!