Cantaloupe Jelly

Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty sugar-free cantaloupe jelly.

Friends, can we talk here? This jelly....OhhEmmGeeeee......THIS JELLY!!

It is so easy, and soooo good!

This is everything you love about slurping up mouthfuls of that salted, sweet, juicy cantaloupe, just in jelly form. You spread it on a nice warm piece of toast and are in heaven! 

Summer is hanging on here, or should I say it has finally gotten here? 

We have been dealing with temps in the 90's! Tell me this Washingtonian hasn't been dying. When I lived in So Cal I could deal with heat. But now? Holy crap! 

I am so acclimated that 80 has me panting like a dog. When it is in the 90's I am sitting in front of the fan melting like an ice cube in the Sahara!! 

My son moved and had his old window air conditioner lying around, so we loaded it up and brought it over here.

THANK.THE.LAWD!!

We had that baby cranked up to sub-zero with fans blasting it into the living room like Mr. Freeze on steroids! 

The dogs were battling it out with us for the prime real estate, which was the sofa because that was the best place to feel the cold air. 

It was like musical chairs. One person got up, and another body hopped in. I went to the kitchen and came back to find Rocky, our boxer, sitting in my place. He looked at me like "Move your meat, lose your seat"  

I, of course, let him sit there #spoiledmuch

My consolation? Heading back into the kitchen to devour more of this delicious jelly!

Although I may have been seen eating it by the spoonful, it really is perfection on a piece of toast. I use this low-carb bread for that.

So get out and grab some of those delicious cantaloupes before they are gone, and make a butt-ton of this jelly!! 

Now I can enjoy a bit of summer in the middle of winter!!

Print

Cantaloupe Jelly (Sugar-Free)

Yield: 128 (1 tablespoon) servings (8 half pint jars)

Author: Bobbi Hass-Burleson

Prep time: 20 MCook time: 17 MTotal time: 37 M

Enjoy the flavor of ripe summer cantaloupe all year long with this deliciously sweet and slightly salty sugar-free cantaloupe jelly.

Ingredients:

• 4 cups chopped cantaloupe
• 2 cups allulose sweetener
• 1 lemon, juiced
• 1 teaspoon salt
• 6 ounces powdered pectin

Instructions:

1. 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.
2. Place lids and rings in a small saucepan with hot water and heat, but do not boil.
3. In a medium saucepan, bring cantaloupe and 1 cup water to a boil. Mash with a potato masher, leaving a few chunks for texture, add allulose, and lemon juice.
4. Continue to boil over medium-high heat, stirring constantly until the mixture begins to thicken, about 10 to 15 minutes.
5. Stir in the salt, and powdered pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.
6. Carefully remove the hot jars from the canner, and then turn it back up to high.
7. 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.
8. 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. 
9. 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.

Calories

7.41

Fat (grams)

0.01

Sat. Fat (grams)

0.00

Carbs (grams)

1.99

Fiber (grams)

0.16

Net carbs

1.83

Sugar (grams)

0.71

Protein (grams)

0.05

Sodium (milligrams)

20.01

Cholesterol (grams)

0.00

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.

All recipes and their respective images are original and the sole property of Bobbi's Kozy Kitchen ©, with all rights, reserved.

Canning, Sugar-Free, Low-Carb, Keto

Condiment

American

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