Cantaloupe Jam
A vibrant, sweet cantaloupe jam blended with peaches and pineapple, perfect for spreading on toast or adding to desserts, appealing to fruit lovers and breakfast enthusiasts.
Ingredients
Instructions
- Combine diced cantaloupe, peaches, and sugar in a saucepan and let juice form.
- Add drained crushed pineapple to the mixture.
- Bring to a boil and cook for 20 minutes.
- Add lemon Jell-O to the mixture and stir until dissolved.
- Boil for an additional 2 minutes.
- Pour hot jam into jars, seal, and allow to cool.
Tips & Substitutions
For a smoother jam, blend the cantaloupe and peaches before cooking. If you prefer a less sweet jam, reduce the sugar by up to a cup. You can substitute the peaches with nectarines for a different flavor. For a tropical twist, consider adding shredded coconut or using fresh mango instead of pineapple. Always use ripe fruits for the best flavor.
Serving Suggestions
This cantaloupe jam is delightful on toast or scones, making it a perfect breakfast treat. It also pairs beautifully with Grandma'S Sweet & Sour Poppy Seed Dressing as a unique salad topping. For a refreshing dessert, serve it alongside vanilla ice cream or yogurt. Use it as a filling for pastries or as a condiment with grilled meats.
Storage & Reheating
Store the cooled jam in sterilized jars in the refrigerator for up to 3 weeks. For longer storage, consider canning the jam using proper canning techniques, which can extend its shelf life to about a year. If the jam thickens too much after refrigeration, gently reheat it on the stove with a splash of water to return it to a spreadable consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cantaloupe Jam contains roughly 407 calories, with 6g protein, 106g carbohydrates, and 1g fat. It is an excellent source of vitamin C (103% of the Daily Value), iron (36% of the Daily Value), and dietary fiber (30% of the Daily Value), and a good source of protein. It also contributes 8g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen fruits for this recipe?
Yes, you can use frozen diced cantaloupe and peaches, but ensure they are fully thawed and drained of excess moisture before cooking. This may slightly alter the texture but will still yield delicious results. Just keep in mind that frozen fruits may release more liquid than fresh ones.
How do I know when the jam is ready?
To check if the jam is ready, drop a small spoonful onto a chilled plate and let it sit for a minute. Run your finger through the jam; if it holds its shape and doesn't run back together, it's ready to be jarred. If not, continue boiling for a few more minutes and test again.
Can I make this jam without sugar?
While traditional jam recipes rely on sugar for sweetness and preservation, you can experiment with sugar substitutes such as honey or agave syrup. However, keep in mind that these may affect the texture and shelf life. It's advisable to follow a specific no-sugar jam recipe for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).