Start by washing your cantaloupes thoroughly. Cut them in half, remove the seeds, and scoop out the flesh. Chop the fruit into small pieces and measure about 4 cups of chopped cantaloupe.

In a large pot, combine the chopped cantaloupe, lemon juice, and fruit pectin. Mix well and bring it to a boil over medium-high heat, stirring frequently to prevent sticking.

Once boiling, add the granulated sugar all at once. Stir continuously for 1-2 minutes until completely dissolved. Bring the mixture back to a rolling boil and allow it to boil for 1 minute.

To check if your jam has set, do the cold plate test: Place a spoonful of jam on a chilled plate, let it sit for 1 minute, and then run your finger through it. If it holds its shape, it’s ready!

Carefully pour the hot jam into sterilized jars, filling them to about 1/4 inch from the top. Seal tightly and let them cool at room temperature.

If you’re planning to consume the jam within a few weeks, store it in the refrigerator. For longer storage, process the jars in a boiling water bath for about 10 minutes.