You have probably tried grape jam, strawberry jam, blueberry jam and even blackberry jam, but have you even heard of salted honey cantaloupe jam?! This jam will make your taste buds explode from the goodness that is jam-packed into it (pun intended!). The best part is that preparation takes very little time and you can make a big batch of this to use for up to a month after! Check out the recipe below and give it a try!
Salted Honey Cantaloupe Jam
Makes about 2 cups
4 cups coarsely chopped cantaloupe
1 cup sugar
⅓ cup fresh lemon juice
½ cup honey
1 teaspoon kosher salt
1 teaspoon powdered pectin
Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly.
Cook, stirring, until mixture is thick, 15–20 minutes.
Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes.
Let cool. Transfer jam to a glass jar, cover, and chill.
Do Ahead: Jam can be made 1 month ahead. Keep chilled.
Recipe by Claire Saffitz
Photograph by Alex Lau