Cantaloupe jam with vanilla from Food in Jars: Preserving in Small Batches Year-Round by Marisa McClellan

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Notes about this recipe

  • clcorbi on July 28, 2017

    I made this last year while cantaloupes were in season because the idea was very intriguing to me. I followed the directions exactly as written, but unfortunately, I wasn't happy with the outcome. The jam set nicely, and canned just fine, but it had a sort of bitter, off flavor to it that I can't explain. The flavor definitely didn't come from the jars, which were both cleaned and boiled beforehand. I'm not sure which of the ingredients might have caused it--could my vanilla bean have spoiled, maybe? was it the pectin?--but I wouldn't bother repeating. It does seem like a fun idea for a jam though.

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