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Create the ultimate Cantaloupe Jelly with this versatile recipe that works beautifully with regular sugar or sugar-free sweeteners! Transform ripe, juicy cantaloupe into a uniquely delicious jelly that perfectly balances sweet and salty flavors. Whether you're making a traditional version or need a sugar-free option, this easy recipe lets you capture summer's sweetness in every jar. Perfect on warm toast, swirled into yogurt, or paired with cheese, this vibrant jelly will have you thinking differently about cantaloupe!
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In This Post
Why You'll Love This Cantaloupe Jelly Recipe
- Uniquely Delicious Preservation: Transform summer's sweetest cantaloupes into a one-of-a-kind jelly that perfectly balances sweet and salty flavors. Whether made sugar-free or traditional, this cantaloupe jelly captures the essence of ripe melons in every jar!
- Easy Canning Success: Even if you're new to canning, this foolproof recipe walks you through every step. With simple ingredients and clear instructions, you'll be making professional-quality cantaloupe jelly in no time.
- Versatile Year-Round Treat: Not just for toast, this vibrant jelly elevates everything from morning yogurt to cheese boards. Sugar-free version means everyone can enjoy this unique preserve, whether following a special diet or not.
Cantaloupe Jelly: Capture Summer's Sweetness in Every Jar! 🍯
Summer's heat can be brutal, especially here in Washington where anything above 80 degrees has me melting faster than a popsicle in July! But this year, while hiding from the heat wave in my air-conditioned kitchen, I discovered something amazing - the perfect Cantaloupe Jelly recipe that's about to change your preserving game!
This isn't just any cantaloupe jelly - it's a versatile preserve that works beautifully with either regular sugar or sugar-free sweeteners, making it perfect for everyone. The combination of sweet, ripe cantaloupe with just a hint of salt creates a uniquely delicious spread that'll have you thinking differently about this summer melon.
While I must confess to shamelessly devouring spoonfuls straight from the jar, Cantaloupe Jelly truly shines when slathered on warm toast (try it on my keto bread for a guilt-free treat!). Even my spoiled boxer Rocky, who's claimed prime real estate near the air conditioner, perks up at the sound of the jar opening!
🍽️✨ Don't forget to share your delightful creations with us on Instagram using #BobbisKozyKitchen for a chance to be featured in our newsletter! 📸
🥘Cantaloupe Jelly Ingredient Notes
Here, I explain the best ingredients for my Cantaloupe Jelly recipe, what each one does, and substitution options. For the exact measurements, see the recipe card below.
- Cantaloupe: Choose ripe, sweet melons for the best flavor. Substitution: No substitution, but ensure melons are fully ripe.
- Allulose Powdered Sweetener: Creates sweetness without sugar. Substitution: Regular sugar can be used in equal amounts if sugar-free is not a requirement.
- Lemon Juice: Essential for safe canning and balances sweetness. Substitution: Must use fresh lemon juice, not bottled, for proper acidity.
- Salt: Enhances the cantaloupe flavor and creates perfect balance. Substitution: Regular sea salt works if pink salt is unavailable.
- Liquid Pectin: Ensures proper jelly set. Substitution: Must use liquid pectin, powder won't work the same way.
The printable recipe card at the bottom of the page contains a detailed list of measurements and instructions.
Storing and Reheating Your Cantaloupe Jelly
Storage Instructions:
- Properly Sealed Jars:
- Store in a cool, dark place
- Keeps up to 1 year
- Check seals before storing
- Don't stack jars
- Keep away from direct sunlight
- Unsealed Jars:
- Store in refrigerator
- Use within 1 month
- Keep the lid tightly closed
- Label with date opened
- After Opening:
- Keep refrigerated
- Use clean utensils each time
- Consume within 3-4 weeks
- Check for signs of spoilage before each use
Safety Tips:
- Check jar seals before storing
- Look for signs of spoilage:
- Mold
- Off odors
- Color changes
- Bubbling
- Lid bulging
- When in doubt, throw it out
Pro Tips:
- Label jars with the date made
- Store jars where the temperature remains constant
- Keep in a single layer to monitor seals
- Use smaller jars if you don't use jelly frequently
- Consider gifting extra jars to friends and family
💭My Recipe Tips
1. Perfect Your Cantaloupe Selection: Choose ripe, fragrant cantaloupes for the best jelly. The melon should have a sweet aroma at the blossom end and feel heavy for its size. Avoid overripe melons, as they can make your jelly cloudy.
2. Sterilization Success: Ensure all jars and equipment are properly sterilized before starting. Keep jars hot until filling - this prevents breakage when adding hot jelly. A dishwasher's sanitize cycle works great for this!
3. Temperature Matters: Maintain a rolling boil when cooking the jelly. Too low heat won't activate the pectin properly, while too high can cause scorching. Stir constantly to prevent sticking.
4. Test Your Set: Before jarring, test the jelly's set by placing a small amount on a cold plate and refrigerating for a minute. If it wrinkles when pushed with your finger, it's ready. If not, continue cooking.
5. Proper Headspace: Leave exactly 1/2 inch headspace in each jar - this is crucial for proper sealing. Too much or too little can prevent a good seal.
6. Bubble Patrol: Remove air bubbles before sealing by running a clean knife or bubble tool around the inside of each jar. Air bubbles can affect both sealing and preservation.
7. Processing Precision: Start your processing time only when the water returns to a full boil after adding filled jars. Keep water at a gentle boil throughout processing time for safe preservation.
FAQ about Cantaloupe Jelly
There are several common reasons for soft set: not using exact measurements of pectin, overcooking or undercooking, or using overripe cantaloupe. Make sure to follow measurements precisely and cook for the recommended time. Remember, liquid pectin must be used - powdered won't work the same way.
Absolutely! This recipe works beautifully with regular sugar in the same amount. The canning process remains exactly the same - just swap the sweetener one-to-one.
Yes! If you plan to eat your cantaloupe jelly within a month, you can skip the water bath canning process. Simply ladle the hot jelly into clean jars, let it cool to room temperature, then refrigerate. Make sure to use clean jars and new lids, even though you're not processing them. Store in the refrigerator and use within 3-4 weeks. However, keep in mind that making smaller batches might be better for refrigerator jelly since you'll have a shorter time to use it up.
🍽️Serving Suggestions
Breakfast & Brunch Ideas
Transform your morning routine with this uniquely delicious cantaloupe jelly! Start your day by spreading it on warm toast, buttermilk biscuits, or bagels - it's particularly delicious on low-carb bread. Swirl it into yogurt parfaits or add a dollop to your morning oatmeal for a surprising burst of flavor that'll wake up your taste buds.
Cheese Pairings
Create an impressive cheese board with low-carb crackers featuring your homemade jelly as the star. The sweet-salty balance pairs beautifully with creamy brie, sharp cheddar, tangy goat cheese, or simple cream cheese. Your guests will be impressed by this unique addition to any charcuterie board.
Pastry & Baking
Think beyond basic spreads and get creative in the kitchen. Use this jelly as a filling for thumbprint cookies, a glaze for fruit tarts, a surprise center for muffins, or an unexpected topping for cheesecake. The possibilities are endless when you start thinking outside the jar!
Creative Applications
Get adventurous with your cantaloupe jelly in unexpected ways. Stir it into plain sparkling water for a refreshing summer drink, use it as a glaze for grilled chicken or pork, or mix it into a vinaigrette for a unique salad dressing that'll have everyone asking for the recipe.
Tea Time Treats
Create an elegant afternoon tea spread with your cantaloupe jelly as the centerpiece. Serve it alongside scones and clotted cream, spread it on low-carb cookies, or use it as a sophisticated filling for tea sandwiches. It pairs beautifully with both hot and iced teas.
Gift-Giving
Package your cantaloupe jelly beautifully for thoughtful homemade gifts. Whether for holidays, hostess presents, welcome baskets, or food gift exchanges, include a card with serving suggestions and recipe ideas. It's a unique and personal gift that shows real care and creativity.
More Delicious Recipes That Use Fruit...
Cantaloupe Jelly
Equipment
Ingredients
- 4 cups chopped cantaloupe
- 2 2/3 cups Wholesome Yum Allulose Powdered Sweetener
- 1 lemon juiced
- 1 tsp pink salt (Optional) *See Notes
- 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.
Notes
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
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with a high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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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.