Sweet melon jam makes a stellar toast topper.
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- 3 c. coarsely chopped ripe cantaloupe
- 2/3 c. water
- 3 tbsp. lemon juice
- 2 tbsp. powdered no- or low-sugar pectin
- 1/2 c. sugar
- 1/3 c. honey
Instructions
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- Step 1In a meals processor, pulse cantaloupe till finely chopped, stopping and stirring on occasion.
- Step 2In a 4-quart saucepan, combine cantaloupe, water and lemon juice; high-tail in pectin. Heat on excessive to a lively boil that can’t be stirred down, stirring frequently. Trot in sugar and honey. Return to a lively boil that can’t be stirred down, stirring continuously. Boil 3 minutes. Opt far off from heat.
- Step 3Transfer to heatproof jars or container. Let chilly at room temperature. Hide and refrigerate in a single day or till living. Keeps, refrigerated, 1 month.
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