Cantaloupe Jam

This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.

4 cups cantaloupe, coarsely chopped
1 cup water
1 cup sugar
⅓ cup lemon juice, freshly squeezed
½ cup pure honey
1 tsp. sea salt
1 tsp. powdered pectin

Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly.

Cook, stirring, until mixture is thick, 15-20 minutes. Stir in honey, salt and pectin; boil vigorously, stirring, 2 minutes.

Let cool. Transfer jam to a glass jar, cover and chill.

Makes about 2 cups.

Make-Ahead: Jam can be made 1 month ahead. Keep chilled.

Nutritional Information:
Per 2 Tbsp. serving: Calories: 100 | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Carbohydrates:  25g |  Dietary Fiber: 0g | Total Sugars: 24g | Protein: 0g | Sodium: 75mg