Ingredients with Measurements:
- 4 cups of diced Crenshaw melon
- 2 cups of granulated sugar
- 1/4 cup of lemon juice
- 1 tablespoon of grated lemon zest
- 1/4 teaspoon of salt
- 1 package of pectin (1.75 oz)
Special equipment needed:
- Large pot
- Canning jars with lids and bands
- Canning funnel
- Jar lifter
- Magnetic lid lifter
- Bubble remover tool
Step-by-step instructions:
1. Wash and dice the Crenshaw melon, removing the seeds and rind.
2. In a large pot, combine the diced melon, sugar, lemon juice, lemon zest, and salt. Stir well.
3. Bring the mixture to a boil over medium-high heat, stirring constantly.
4. Once boiling, add the pectin and continue to stir for 1-2 minutes until the pectin is fully dissolved.
5. Reduce the heat to medium and continue to cook the jam for 20-25 minutes, stirring occasionally, until it thickens and reaches the desired consistency.
6. Remove the pot from the heat and let the jam cool for 5-10 minutes.
7. Use a canning funnel to transfer the jam into sterilized canning jars, leaving 1/4 inch of headspace.
8. Wipe the rims of the jars with a clean, damp cloth and place the lids and bands on top.
9. Process the jars in a boiling water bath for 10 minutes.
10. Remove the jars from the water bath with a jar lifter and let them cool on a towel-lined countertop.
11. Once cooled, check the seals on the jars by pressing the center of the lids. If they do not pop back, the jars are properly sealed.
12. Label and date the jars and store them in a cool, dry place.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for boiling, medium heat for cooking
Serving size:
Makes approximately 4-5 half-pint jars
Nutritional information:
Per serving (1 tablespoon):
Calories: 40
Fat: 0g
Carbohydrates: 10g
Protein: 0g
Sodium: 15mg
Sugar: 10g
Substitutions for ingredients:
- Other types of melon can be used instead of Crenshaw melon.
- Lime juice and zest can be used instead of lemon.
- Honey or maple syrup can be used instead of granulated sugar.
- Liquid pectin can be used instead of powdered pectin.
Variations:
- Add spices such as cinnamon, nutmeg, or ginger for a spiced melon jam.
- Add chopped nuts such as almonds or pecans for a crunchy texture.
- Add diced jalapeno peppers for a sweet and spicy jam.
Tips and tricks:
- Use a candy thermometer to ensure the jam reaches the correct temperature for setting.
- Stir the jam frequently to prevent it from burning or sticking to the bottom of the pot.
- Use a bubble remover tool to remove any air bubbles from the jars before processing.
- Store the jam in a cool, dry place for up to 1 year.
Storage instructions:
Store the jam in a cool, dry place for up to 1 year.
Reheating instructions:
To reheat the jam, simply remove it from the jar and heat it in a saucepan over low heat until warm.
Presentation ideas:
Serve the jam in a small dish with crackers or toast.
Garnishes:
Garnish with fresh mint leaves or a slice of melon.
Pairings:
Serve with cheese and crackers, or use as a topping for ice cream or yogurt.
Suggested side dishes:
Serve with toast or biscuits for breakfast.
Troubleshooting advice:
- If the jam is too runny, it may not have cooked long enough or enough pectin was used. Cook for an additional 5-10 minutes and add more pectin if needed.
- If the jam is too thick, it may have cooked for too long or too much pectin was used. Add a small amount of water or lemon juice to thin it out.
Food safety advice:
- Always use sterilized canning jars and lids to prevent contamination.
- Follow proper canning procedures to prevent spoilage and botulism.
- Discard any jars that do not properly seal.
Food history:
Crenshaw melons are a type of muskmelon that originated in California in the 1920s. They are known for their sweet, juicy flesh and are often used in jams and preserves.
Flavor profiles:
Sweet, tangy, and fruity.
Serving suggestions:
Serve as a spread on toast or biscuits, or use as a topping for yogurt or ice cream.
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