Sunshine Cantaloupe Jam: A Burst of Summer in Every Bite 🌞🍈

Cantaloupe Marmalade Recipe 🍈☀️

Description:

Tastes like sunshine in a jar! This Cantaloupe Marmalade recipe is a delightful blend of flavors, perfect for spreading on hot biscuits or toast. Inspired by Southern, Californian, and Mexican/Tex Mex cuisine, it celebrates the abundance of melons grown in these regions. Whether you enjoy it as a snack or part of a light lunch, this marmalade is both healthy and delicious.

Cook Time: 45 minutes
Prep Time: 5 minutes
Total Time: 50 minutes
Recipe Category: Lunch/Snacks
Keywords: Melons, Fruit, Southwestern U.S., Low Protein, Low Cholesterol, Healthy, < 60 Mins, Canning, Easy

Ingredients:

4 cantaloupes
Juice and rind of 1 lemon
3 cups sugar

Nutritional Information (per serving):

Calories: 643.6
Fat Content: 0.3g
Saturated Fat Content: 0.1g
Cholesterol Content: 0mg
Sodium Content: 28.4mg
Carbohydrate Content: 165.4g
Fiber Content: 1.6g
Sugar Content: 164.1g
Protein Content: 1.5g

Yield:

4-5 cups

Instructions:

Prepare Cantaloupe: Start by preparing the cantaloupes. Peel and remove the seeds, then cut the flesh into small chunks.
Combine Ingredients: In a large bowl, combine the cantaloupe chunks with the lemon juice and grated rind. Mix well to coat the fruit evenly.
Add Sugar: Sprinkle the sugar over the cantaloupe mixture, ensuring it covers all the fruit. Allow the mixture to stand overnight, allowing the flavors to meld and the sugar to dissolve.
Cook Mixture: The next day, transfer the cantaloupe mixture to a large kettle or saucepan. Cook over low heat, stirring frequently to prevent sticking, until the mixture thickens to a jam-like consistency. This typically takes about 45 minutes.
Cool and Jar: Once the marmalade has thickened, remove it from the heat and let it cool to room temperature. Stir occasionally to ensure the fruit is evenly distributed throughout the mixture.
Sterilize Jars: While the marmalade is cooling, sterilize your jars by washing them thoroughly in hot, soapy water and then sterilizing them in boiling water or the dishwasher.
Fill Jars: Once the marmalade has cooled and the jars are sterilized, carefully ladle the marmalade into the jars, leaving a little space at the top. Seal the jars tightly.
Store: Store the sealed jars of marmalade in a cool, dark place. Once opened, refrigerate any unused portions.
Enjoy: Spread this delicious Cantaloupe Marmalade on warm biscuits, toast, or use it as a topping for yogurt or ice cream.
Share: Share the sunshine in a jar with friends and family, and enjoy the taste of summer all year round!

Notes:

This recipe yields approximately 4-5 cups of marmalade, depending on the size of your cantaloupes and how thick you prefer the final product.
Experiment with adding spices like cinnamon or ginger for a flavorful twist.
Be sure to properly sterilize your jars to ensure the marmalade stays fresh for longer.
Adjust the amount of sugar to suit your taste preferences and the sweetness of your cantaloupes.
Store any leftover marmalade in the refrigerator for up to several weeks.