This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Doing so allows me to create more unique content and recipes for you.
Indulge in the taste of summer all year round with our irresistible sugar-free Cantaloupe Jelly recipe. Capture the essence of juicy, sweet cantaloupes with a delightful hint of saltiness. Spread it on warm toast, and you'll be in absolute heaven! Join us as we share this mouthwatering recipe, perfect for preserving those cherished summer flavors.
Join my newsletter and never miss a recipe!
Get ready to savor the flavors of summer with our homemade sugar-free Cantaloupe Jelly. Brace yourself because this jelly is a game-changer, and let me tell you, it's so easy to make!
Imagine all the joy of devouring mouthfuls of that salted, sweet, and juicy cantaloupe, now transformed into a delectable jelly. Picture yourself spreading it on a nice, warm piece of toast, and allow your taste buds to dance with delight. This is the epitome of indulgence!
Living in Washington, the scorching summer temperatures have been unbearable. Back in my days in So Cal, I could handle the heat, but now? It's a whole different story! Anything above 80 degrees has me panting like a dog, seeking solace in front of the fan as if I were melting in the Sahara.
Thankfully, my resourceful son had an old window air conditioner lying around, which we swiftly brought over to our place. Praise the heavens! We cranked up that cooling machine to sub-zero temperatures, channeling Mr. Freeze on steroids. Our four-legged companions were equally determined to secure a spot on the prime real estate—the sofa, the holy grail of cold air.
Amid the comical jostling for comfort, I ventured back into the kitchen, only to find Rocky, our spoiled boxer, comfortably seated in my place, eyeing me with an expression that clearly said, "Move your meat, lose your seat." Of course, I obliged, amused by his audacity. But my consolation was waiting in the kitchen—another helping of this divine cantaloupe jelly!
While I must admit to shamelessly devouring spoonfuls of it, the true magic happens when you slather it on a slice of toast. I highly recommend using my keto bread, or this low-carb bread, for an even more guilt-free indulgence.
So, before those delectable cantaloupes vanish from the market, make sure to grab a bunch and whip up a substantial amount of this incredible jelly. Trust me; it's worth it!
As I savor this delightful creation, I'm reminded that even in the heart of winter, a taste of summer can transport us to warmer days filled with blissful memories.
Jump to:
🥘Sugar-Free Cantaloupe Jelly Ingredients
These are the ingredients necessary to make sugar-free Cantaloupe Jelly.
A detailed list with measurements and instructions can be found on the printable recipe card at the bottom of the page.
🔪Sugar-Free Cantaloupe Jelly Instructions
This is a basic breakdown of the steps involved in making sugar-free sugar-free Cantaloupe Jelly. You will find the full directions in the recipe card at the bottom of the post.
- In a medium saucepan, bring cantaloupe and water to a boil. Mash with a potato masher, leaving a few chunks for texture, and add allulose, and lemon juice.
- Continue to boil over medium-high heat, stirring constantly until the mixture begins to thicken, about 10 to 15 minutes.
- Stir in the salt, and pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.
Hint: To ensure a smooth and well-set jelly, it's important to follow the cooking time carefully. Overcooking can result in a firm and rubbery texture, while undercooking may lead to a runny consistency. Keep a close eye on the mixture as it thickens and follow the recommended cooking time in the recipe to achieve a perfectly spreadable, luscious jelly that melts in your mouth.
Substitutions
- Sweetener - Instead of using allulose powdered sweetener, you can substitute it with your preferred low-carb sweetener such as erythritol or stevia. Keep in mind that the sweetness level may vary, so adjust the amount according to taste. It's important to note that different sweeteners can affect the way the jelly sets up, resulting in a slightly thicker or looser consistency. Experimentation may be needed to achieve the desired texture.
- Pectin - If you don't have liquid pectin on hand, you can use powdered pectin as a substitute. Follow the instructions on the package to determine the appropriate amount to use.
📖Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spiced Cantaloupe Jelly - Add a touch of warmth and spice to your jelly by incorporating spices like cinnamon, nutmeg, or ginger. Experiment with small amounts and adjust to your desired level of spiciness.
- Cantaloupe Mint Jelly - Infuse your jelly with the refreshing aroma and taste of mint by adding finely chopped fresh mint leaves during the cooking process. This variation provides a delightful minty note to complement the sweetness of the cantaloupe.
- Vanilla Infusion - For a subtle vanilla undertone, split a vanilla bean pod and add it to the cantaloupe mixture while boiling. Remove the pod before ladling the jelly into jars to enjoy a hint of vanilla in every bite.
🍽Equipment
This is the equipment you will need to make sugar-free Cantaloupe Jelly.
- Water bath canner
- 8 ounce jelly jars with lids and bands
- Medium sauce pan
- Measuring cups & spoons
- Potato masher
- Silicone spoon
Storage
Unopened Jars: When stored in a cool, dark pantry or cupboard, sealed jars of Cantaloupe Jelly can last up to a year. Make sure to choose a location away from direct sunlight and extreme heat to preserve the flavor and consistency of the jelly.
Opened Jars: Once opened, store any unused portion of the Cantaloupe Jelly in the refrigerator. It can typically stay fresh for about a month when properly refrigerated. Remember to tightly seal the jar to prevent air exposure and potential spoilage.
💭Top tip
To customize the texture of your Cantaloupe Jelly, adjust the level of chunkiness by controlling the mashing process. For a smoother jelly, use a potato masher to thoroughly mash the cantaloupe until it reaches a uniform consistency. If you prefer some delightful fruit bits in your jelly, gently mash the cantaloupe, leaving a few small chunks intact. If you prefer a smooth jelly you can strain the final product before placing it in the jars. This way, you can enjoy a velvety jelly with delightful surprises of fruit in every bite.
FAQ about Sugar-Free Cantaloupe Jelly
Properly stored in a sealed jar in a cool, dark pantry, Cantaloupe Jelly can last up to a year. Once opened, refrigerate the jelly and consume it within a month for optimal freshness.
While fresh cantaloupe is recommended for the best flavor and texture, you can use frozen cantaloupe if fresh is not available. Thaw the frozen cantaloupe before cooking.
While liquid pectin is recommended for this recipe, you can substitute it with powdered pectin if desired. Follow the conversion instructions provided on the package of your powdered pectin for the appropriate amount.
Related Recipes
Looking for other recipes like this sugar-free Cantaloupe Jelly? Try these:
- Keto Mixed Berry Jam
- Blueberry Chia Jam
- Sugar-Free Apricot Jam
- Sugar-Free Blackberry Jelly
- Sugar-Free Orange Marmalade
- Sugar-Free Kumquat Marmalade
Pairing
These are my favorite dishes to serve with sugar-free Cantaloupe Jelly:
Sugar Free Cantaloupe Jelly
Equipment
Ingredients
- 4 cups chopped cantaloupe
- 2 2/3 cups Wholesome Yum Allulose Powdered Sweetener
- 1 lemon juiced
- 1 teaspoon salt
- 6 ounces Ball RealFruit Liquid Pectin
Instructions
- Place 8 half-pint jars inside a water bath canner and fill with water making sure the water covers the jars. Bring to a boil.
- Place lids and rings in a small saucepan with hot water and heat, but do not boil.
- In a medium saucepan, bring cantaloupe and 1 cup of water to a boil. Mash with a potato masher, leaving a few chunks for texture, and add allulose, and lemon juice.
- Continue to boil over medium-high heat, stirring constantly until the mixture begins to thicken, about 10 to 15 minutes.
- Stir in the salt, and pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.
- Carefully remove the hot jars from the canner, and then turn it back up to high.
- Ladle the jam into the jars, leaving a 1/2" space at the top of the jar. Using a clean, damp cloth, wipe any jam from the rim, and then screw on the lids and the rings just until snug, not overly tight.
- Place the jars on a rack in the canner, bring to a boil, and process for 10 minutes. Remove from canner, and let cool completely. Check seals after 24 hours—the lids shouldn't flex or move when pushed down on.
- Store sealed jars in a cool dark place for up to a year. Any jars that don't seal, place in the fridge and eat within a month.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
Nutrition
If you like this recipe please leave a comment!
If you make this recipe, take a photo and share it on Instagram with the hashtag #BobbisKozyKtchn I love to see what you make. You might even make it into our newsletter!!
Thank you for reading and supporting the companies I partner with. Doing so allows me to create more unique content and recipes for you.
Stacy Uncorked
Ooooh! I'm going to have to try this! I never thought of cantaloupe for jelly! I make wine jelly, but this intrigues me! 🙂 Thanks for the recipe!
Bobbi | Bobbi's Kozy Kitchen
I have never tried wine jelly! I need to give that a try. I think you will love this though 🙂 let me know!!
Ethan Ryan
This is something that many people are having to deal with and believe me, it is very much nasty. The surface of the skillet is made out from a special material that will never allow for your favorite food to stick. Red Copper Pan
kathyc
I have a question....it states in the beginning " Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty cantaloupe jelly."
However, in the recipe it states, "Jelly will last for a month in the refrigerator." It does not tell you how to make it last "all year long." Can someone tell me about this please. [email protected]
Bobbi
You can place the jelly in freezer safe containers and freeze so you can enjoy it at a later time. I am sorry that I did not add that info.
Unknown
Can i water bath can this cantalope jelly to last st least a year on my shelf?
Bobbi
I have not done it myself but I would think it would be just like other jams or jellies.
Mcthorp55
I noticed the same that you mentioned and have the same question. My suggestion is to vaccum seal and freeze like freezer jam.
Saad
Thank you for the amazing post
Frank J. Guidr
Thank you for share with us amazing recipes. I will try to make the recipe for my family
Jahnson Alberto
amazing recipes loved it.
JJ Patterson
Thanks for the recipe! Surprising amount of pectin.
Laurie W
If I wanted to use regular sugar, how much would I use?
Bobbi
It is a 1 to 1 substitution 🙂
Lorry Norton
This looks awesome, but I think if you use erythritol, once the jelly has been cooked and then cooled it will crystallize because of the erythritol. Just using allulose will allow it to be jelly-like and not cystalize. I bet using honey dew melon would be good, too!
bobbiskozykitchen
You are correct, that is why I use this allulose sweetener and not erythritol. If you would like more of a honey flavor you could try this sugar-free honey.