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Homemade Cantaloupe Jelly

A delightful spread that captures the essence of juicy cantaloupes, perfect for breakfast or as a treat at gatherings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 10 servings
Course: Breakfast, Condiment
Cuisine: American
Calories: 40
Ingredients Method Notes

Ingredients
  

For the Jelly
  • 1 large ripe cantaloupe approximately 4 cups of mashed cantaloupe
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 1 packet pectin (like Sure-Jell) check labels to ensure Halal compliance
  • 1/4 cup water

Method
 

Preparation
  1. Start by cutting the cantaloupe in half and removing the seeds. Scoop out the flesh using a spoon and place it in a mixing bowl. Mash the cantaloupe until you have about 4 cups of pulp—no one wants chunks in their jelly!
Cooking
  1. In a pot, mix the mashed cantaloupe, sugar, and lemon juice. Let it sit for about 10 minutes to allow the sugar to dissolve.
  2. Pour in the water and place the pot over medium heat. Stir continuously until the mixture begins to boil. Continue boiling for 5 minutes.
  3. Remove the pot from heat and stir in the pectin quickly. Stir for about 2 minutes until fully dissolved.
Filling and Cooling
  1. Pour the hot jelly into sterilized jars, leaving about 1/4 inch of headspace. Seal with lids while the mixture is still hot.
  2. Allow the jars to cool at room temperature for several hours before refrigerating. You can also process them in a water bath for long-term storage!

Notes

Avoid overcooking to maintain the right texture. Allow the jelly to set for at least 24 hours for enhanced flavor. It can last for about 3 weeks refrigerated and up to a year in the freezer.