Ingredients

• 3 cups firm ripe cantaloupe, seeded, peeled, crushed, lightly drained (about 2 large)
• 1/2 cup strained fresh lemon juice
• 5 3/4 cups sugar
• 1/2 teaspoon unsalted butter
• 2 (3 ounce) packages liquid pectin

Instructions

1. In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.

2. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.

3. Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.

4. Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.

5. Boil, stirring constantly, for 1 minute.

6. Remove pan from the heat; skim off any foam.

7. To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.

8. Gently stir the jam every minute or so to distribute the fruit.

9. Ladle the hot jam into hot jars, leaving 1/4-inch headspace.

10. Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.

11. Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.