Cantaloupe Peach Jam
Capture the essence of summer with this luscious Cantaloupe Peach Jam—a delightful blend of sweet, juicy cantaloupe and perfectly ripe peaches. This fruit-forward preserve boasts a vibrant, golden hue and is elevated with a touch of fresh lemon juice for a bright, tangy finish. Using simple ingredients like granulated sugar and liquid pectin, this recipe is easy to follow and yields a jam with the ideal balance of sweetness and set. Perfect as a topping for warm biscuits, buttery toast, or even a dollop on creamy yogurt, this homemade jam is a pantry essential for capturing the taste of sunny days all year round. With just 20 minutes of prep and 40 minutes of cook time, you can seal up to 32 servings of pure fruit bliss.
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Recipe Information
Ingredients
- 4 cups ripe cantaloupe, diced
- 2 cups ripe peaches, peeled, pitted, and diced
- 3 cups granulated sugar
- 2 tablespoons lemon juice
- 1 packet liquid pectin
Instructions
Prepare your ingredients by dicing the cantaloupe and peaches into small, even pieces. Ensure the peaches are peeled and pitted.
Place the diced cantaloupe and peaches in a large, heavy-bottomed pot. Use a potato masher to crush the fruit slightly, releasing some of the juices.
Add the granulated sugar and lemon juice to the pot. Stir well to combine.
Turn the heat to medium and bring the mixture to a boil, stirring frequently to prevent sticking. Use the potato masher occasionally to break down the fruit further.
Once the mixture reaches a vigorous boil, maintain the boil for about 20–25 minutes, continuing to stir frequently. Skim off any foam that forms on the surface.
Add the liquid pectin to the boiling fruit mixture, stirring it in completely. Bring the mixture back to a full rolling boil and cook for an additional 2 minutes.
To test if the jam is set, place a small spoonful of the mixture on a chilled plate and let it cool for a moment. If it wrinkles slightly when nudged, it's ready. If not, continue boiling for 2–3 more minutes and test again.
Once the jam has reached the desired set, remove the pot from the heat.
Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and seal with lids and rings.
Process the jars in a boiling water bath for 10 minutes to properly seal them. Adjust for altitude if necessary.
Remove the jars from the water bath and allow them to cool completely on a towel-lined surface. Check the seals by pressing the center of the lids—if they do not pop back, the jars are properly sealed.
Store sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal and use them within a few weeks.
Nutrition Facts
Calories |
2803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.1 g | 4% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 148 mg | 6% | |
| Total Carbohydrate | 726.8 g | 264% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 713.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 3428 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
