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yellow jam on heart shaped toasts with text overlay "melon jam with tarragon"
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Melon Jam with Tarragon

Homemade Cantaloupe Jam is a unique condiment and great way to preserve summer melons for months to come, if it lasts that long.

Ingredients

  • 2 ¼ pound ripe melon (see note) peeled, cleaned and chopped
  • 5 cups sugar
  • 1 packet 1.75 ounce powdered pectin
  • 1 orange halved and seeds removed
  • 1 lemon halved and seeds removed
  • 4 -5 tablespoons fresh tarragon finely chopped

Instructions

  • Put the melon, sugar and pectin in a large non reactive pot. Squeeze the orange and lemon, add juice and rinds to the bowl. Mix and let sit (macerate) for ½ - 6 hours.
  • At least 10-15 minutes before cooking, place 2 metal teaspoons (tablespoons) in the freezer.
  • Place the pan over high heat and bring to a boil, reduce the heat to low and simmer for 5 minutes. Remove from heat.
  • With your stirring spoon place a small amount of jam onto one of the frozen spoons and let it cool for about 15 seconds. If the jam is still too liquid, cook for another few minutes and retest with the other spoon.
  • Remove the orange and lemon rinds and add the tarragon. Use an immersion blender briefly to blend in the herb.
  • Immediately ladle the hot jam into sterilized jars to the ¼ inch line. Process for 15 minutes in a boiling-water canner.

Notes

Use any kind of melon except watermelon for this recipe (the water content is too high).
Makes 4 half pint jars.