Cantaloupe Jelly

This homemade cantaloupe jelly is so yummy on toast, scones and any other baked good! One of my go-to recipes for the summer.

this RECIPE

How to Make Homemade Cantaloupe Jelly

1. Dissolve the sugar. Add ½ cup of sugar and pectin to a small bowl and whisk to combine. Set aside.
   
2. Add the other ingredients. Add the cantaloupe, lemon juice and 1 ½ cups sugar to a large pot and stir to combine.
   
3. Boil. Bring to a boil over medium heat, stirring frequently.
4. Add the pectin-sugar mixture. Whisk the pectin-sugar mixture into the cantaloupe mixture.
5. Boil. Bring the mixture back to a full boil and boil for 2-3 minutes.
6. Remove from the heat. Remove from the heat and stir in the vanilla extract and salt.
7. Transfer to a jar. Ladle into a sterilized jar and seal immediately.
8. Refrigerate. Refrigerate for up to four weeks.

Why Is My Jelly Too Firm?

If you’re finding that your jelly has turned out too firm, there could be a few reasons for this. Firstly, it’s possible that you may have used too much pectin. Pectin is a natural fruit-derived substance that is used to help the jelly set. While it’s important to use the correct amount of pectin to get the right consistency, using too much can result in a firmer texture.

Another possibility is that you may have cooked your jelly for too long. Overcooking can cause the pectin to break down, resulting in a hard, rubbery texture.

Why Won’t My Jelly Set?

There are a few reasons why your jelly may not be setting properly. One common problem is using too much liquid in your recipe. Gelatin needs a specific ratio of liquid, and too much of it can throw the consistency off.

Another potential issue is not allowing the jelly enough time to chill and set. It’s important to be patient and resist the urge to check on your jelly too soon.

Cantaloupe Jelly

This homemade cantaloupe jelly is so yummy on toast, scones and any other baked good! One of my go-to recipes for the summer.

Prep Time: 5 minutes mins

Cook Time: 18 minutes mins

Total Time: 23 minutes mins

Servings: 2 jars

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Ingredients 

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• ▢ 3 cups diced cantaloupe
• ▢ 1 tablespoons lemon juice
• ▢ 2 cups granulated sugar, divided
• ▢ 2 ½ tablespoons powdered pectin
• ▢ 1 tsp vanilla extract
• ▢ ½ tsp salt

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Instructions 

• Add ½ cup of sugar and pectin to a small bowl and whisk to combine. Set aside.
• Add the cantaloupe, lemon juice and 1 ½ cups sugar to a large pot and stir to combine.
• Bring to a boil over medium heat, stirring frequently.
• Whisk the pectin-sugar mixture into the cantaloupe mixture.
• Bring the mixture back to a full boil and boil for 2-3 minutes.
• Remove from the heat and stir in the vanilla extract and salt.
• Ladler into sterilized jar and seal immediately.
• Refrigerate for up to four weeks.

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