Peach Cantaloupe Jam Recipe

I whipped up this peach and cantaloupe jam that totally reminds me of lazy summer afternoons with its sweet, tangy burst of flavour and i couldnt help but feel like i was living my best life with every spoonful.

I love making my own Peach Cantaloupe Jam using juicy fresh peaches and diced cantaloupe mixed with granulated sugar, lemon juice, a small pinch of salt and powdered fruit pectin. I think this recipe delivers a fruit spread rich in vitamins and perfect for a healthy morning toast.

Ingredients

• Peaches give fiber vitamins and natural sweetness that boost both health and flavor.
• Cantaloupe offers hydration vitamins and mild sweetness balancing tart flavors perfectly.
• Granulated sugar infuses jam with intense sweetness and essential carbohydrates for energy.
• Fresh lemon juice adds natural tartness preserving the vibrant fruits with a zing.
• Powdered fruit pectin binds the jam ensuring a thick satisfying texture.
• A pinch of salt subtly enhances all flavors while balancing the sweet elements.

Ingredient Quantities

• 3 cups peeled and chopped fresh peaches, pitted
• 3 cups diced cantaloupe with seeds removed
• 4 cups granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 1 packet (1.75 oz) powdered fruit pectin
• A small pinch of salt (optional)

How to Make this

1. Start by peeling and chopping the peaches into small pieces and dicing the cantaloupe, making sure to remove any seeds.

2. In a large pot, combine the chopped peaches and diced cantaloupe together.

3. Stir in the granulated sugar, the freshly squeezed lemon juice, and add a small pinch of salt if you like.

4. Mix everything together well until the fruit is evenly coated with the sugar.

5. Sprinkle the powdered fruit pectin evenly over the fruit mixture and stir in so its well distributed.

6. Place the pot on the stove over medium high heat and bring the mixture to a full rolling boil.

7. Let the mixture boil for exactly one minute stirring constantly, ensuring the pectin dissolves properly.

8. Once the one minute boil is complete, remove the pot from the heat.

9. Carefully ladle the hot jam into sterilized jars, leaving a little headspace at the top for expansion.

10. Seal the jars tightly and let them cool at room temperature; if you want longer shelf life, process in a water bath for 10 minutes according to standard canning procedures.

Equipment Needed

1. A sharp knife and a sturdy cutting board for peeling, chopping, and dicing the fruits
2. A large heavy-bottomed pot to mix and boil the jam
3. Measuring cups and spoons for accurate measurement of sugar, lemon juice, and salt
4. A large spoon or spatula for stirring the fruit and pectin mixture
5. A ladle to carefully transfer the hot jam into jars
6. Sterilized glass jars with lids for storing your jam
7. A stove to bring the mixture to a vigorous boil
8. A water bath canner (or a large pot used as one) if you plan to process the jars for longer shelf life

FAQ

• Q: How do I know when the jam is set?
  A: The best way is to put a small drop of jam on a cold plate. If it gels and wrinkles after a minute, it’s ready. Sometimes it takes a couple of tries, so don’t worry if it’s a bit off the first time.
• Q: Can I use less sugar if I’m watching my intake?
  A: Sugar is pretty important not just for sweetness but to help it set and preserve the jam. You could play around with it, but be careful because it might not keep as well.
• Q: Do I really have to peel and pit the peaches?
  A: Yes, It’s better to peel and pit them because the skin and pit can make the texture a bit rough and bitter. It makes a huge difference in the final consistency of the jam.
• Q: How should I store the jam once it’s made?
  A: Once the jam is done and cooled down, just ladle it into sterilized jars. Store them in the fridge if you’re gonna use them within a month or two. For longer storage, you need to process the jars in a hot water bath.
• Q: Is it safe to freeze this jam for later use?
  A: Yup, you can freeze the jam. Just leave a bit of headspace in the container and let it thaw in the fridge. Keep in mind that the texture may change slightly after thawing.

Peach Cantaloupe Jam Recipe Substitutions and Variations

• Peaches: If fresh peaches arent available, you can use nectarines which give a tangier taste sometimes.
• Cantaloupe: You might sub honeydew melon instead which makes it a bit sweeter though the texture changes a little.
• Sugar: Try using lightly packed brown sugar or even coconut sugar instead of granulated sugar – note that it might change the jam’s consistency.
• Lemon Juice: In a pinch, lime juice or a splash of apple cider vinegar can work to add the needed acidity.
• Fruit Pectin: If you cant find powdered pectin, you could make your own from apple cores and peels, but the jam might not thicken exactly the same.

Pro Tips

Okay, here goes:

Ingredients:
• 3 cups of peeled and chopped fresh peaches (make sure you get the pits out)
• 3 cups of diced cantaloupe, with the seeds removed
• 4 cups of granulated sugar
• 2 tablespoons of freshly squeezed lemon juice
• 1 packet (1.75 oz) of powdered fruit pectin
• A small pinch of salt (if you want)

Recipe Instructions:
1. First, peel and chop your peaches into small pieces and dice your cantaloupe. Make sure all the seeds are gone so it doesn’t mess up the texture later.
2. In a big pot, mix the chopped peaches and diced cantaloupe so they’re all even.
3. Stir in the sugar, lemon juice, and if you’re using it, a little pinch of salt. Mix everything really well so all the fruit gets coated.
4. Sprinkle the powdered pectin evenly over the fruit mixture and stir it in thoroughly. This is super important to help the jam set up right.
5. Put the pot on the stove on medium high heat and bring everything to a full, rolling boil. Keeps stirring to stop it from burning.
6. Let it boil for exactly one minute. Don’t skip stirring constantly – you want to make sure the pectin dissolves correctly.
7. After one minute, take the pot off the heat.
8. Carefully ladle the hot jam into sterilized jars, leaving a bit of headspace at the top so it can expand as it cools.
9. Seal up the jars tightly. Let them cool at room temperature. If you want a longer shelf life, you can process them in a water bath for 10 minutes following normal canning methods.

Pro Tips:
1. Use super ripe peaches and cantaloupe if you can. They tend to be sweeter which means you might even be able to cut back on the sugar a bit.
2. Make sure to stir constantly once it hits a rolling boil. It really prevents the fruit from sticking or burning on the bottom of the pot.
3. If you notice the jam isn’t setting up well after it cools, you might need to try a different brand of pectin or adjust the boil time next time.
4. When ladling the jam into jars, be extra careful because the jam is really hot. It helps to use warm, sterilized jars so the temperature doesn’t shock the jam and ruin the seal.

There you have it! Enjoy making your jam, and remember even if it isn’t perfect the first time, practice makes perfect!