allimom
A Day In The Life

I came across this recipe and thought of you and your impending "JAM SESSIONS". Maybe you could do this with or instead of Strawberry Jam?

Cantaloupe Jam

3 cups Firm ripe cantaloups (about 1) -- seeded, peeled, crushed, lightly drained
1/2 Cup Strained fresh lemon juice
5 3/4 cups Sugar
1/2 teaspoon Unsalted butter
2 3 oz. pouches Liquid pectin

In an 8-quart pan, combine the cantaloupe, lemon juice, sugar and butter. Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly. Stir in the entire contents of both pectin pouches. Return the mixture to a full rolling boil, stirring constantly. Boil, stirring constantly, for 1 minute. Remove the pan from the heat. Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to cool 5 minutes before filling the jars. Gently stir the jam every minute or so to distribute the fruit. Ladle the hot jam into hot jars, leaving 1/4" headspace. Wipe the jar rims and threads with a clean damp cloth, install flats, screw on bands snuggly and process 1/2 pint jars in a 200ºF (93ºC) water bath for 10 minutes, pint jars for 15 minutes.