Many yeas ago, probably 40, I made large batches of strawberry jam but making my final batch I did not have enough strawberries so what did I have in my fridge, cantaloupe so I made strawberry cantaloupe, it was delicious so I began creating so many fruit jams with cantaloupe added, everyone was sooooo delicious! Thank you for sharing!
I have made sugar free jams for my son on keto diet with Swerve, allulose and erythritol blend but used low/ no sugar pectin and then water bath canned it and it works beautifully! This looks delicious!
Appreciating this video! Started my first family garden and I have about 7 cantaloupe that I just harvested. I had no idea how to preserve it. This is wonderful Thank you!
Love your video, have made 1 batch and have another macerating with the sugar now, lol. First batch was with sugar kiss melons, this one is with Athena melon. I added some brandy and grand marnier to the first batch, yummy. I have made keto jams for my no sugar adult kids but have used the low/ no sugar pectin with it. Swerve brand is what I used and it worked well and I steam canned it. They loved them! I made strawberry, raspberry and blueberry jams for them. Swerve is a blend of allulose and xylitol.
Yeah, this is my favorite video of all time. I can't eat fresh cantaloupe but this way I can enjoy it any day I choose. You just changed my life. Thank you! So cool!.
Oh my word! Lope Jam? I'm in!!! I bet that there is NOTHING better with homegrown ham and fresh, sourdough biscuits! Girlie! You just warmed this Okie girl's heart! I will be so so so looking forward to July and August!
Absolutely wonderful tutorial of canning a nice jam. See, I always wondered why everyone skimmed off the froth because I found when I did it ALWAYS made my jam runny. I also love the idea of how you let the fruit sit for a time in between each step of adding sugar, and then simmering. And using the weight as the guide not the measurments. And allowing the fruit as well to create its on pectin and thickness with the use of natural ingredients instead of buying expensive pectin at thestore all of the time. Plus I always wondered why is it so imperative in recipes to have all our fruits come to a rolling boil stirring constantly when all it does is boil the crap out of our food and make it so hot it could burn your skin off. I always hated the tradition process of making jams and it always took the enjoyments out of making jams for me. This is such a more wonderful slower more hands on patient approach of it and its wonderful to see that someone can actually see understand and actually show a different approach that works even more better than boiling and stirring until your qrist falls off. And seeing this video for the first time makes me Absolutely see a giant light bulb 💡 that this exact same process can be used with alot of other fruit to preserve such as this one, like maybe strawberry or raspberry which are such a delicate fruit and break down way too much... slow and low most of the time and keep it a little chunky. I really don't like jams because they are always more like jelly with no texture or substance. BEAUTIFULLY WELL DONE!! I JUST BECAME A SUBSCRIBER!
@@lulishomestead6767 you are truly welcome and I am right now watching your video on making that tea with all the herbs such as st John's wort, elderberry leaves and a host more. I would love to know where you got the little metal strainer that fits over top of your teapot that holds the herbs for the tea. I would love to get one of those I have several tea pots like yours and by the way, I absolutely love your mom's beautiful towel you covered the steeping tea with.
Thank you Lulu. I’m glad I watched your video, I had some extra cantaloupe. I didn’t know what to do with. What a blessing to have this recipe. Again, thank you so much for your help.❌⭕️🙏🏽♥️
I looked at most of the cantaloupe jam RU-vid videos and by my reconning this is the best. I like the idea of letting it rest that's the Love I will make it this evening so it will be ready in the morning.
Thanks so much for this video! I found this recipe in an older cookbook and the instructions weren’t very clear to me. I watched some other videos and they didn’t help either. Yours was very informative! Now I feel confident in making these preserves.
I just found you tonight . I'm so glad I love listening to you, such a good teacher and easy to listen too. Love your ways. Will be fixing ferments from garden. Made sourkraut but that's all. Can't wait to try this jam! Thanks for sharing. One of my new fav channels now. 😆
Oh my that looks wonderful. I'll have to figure a way to make it sugar free (except for the natural sugar of course) because my husband is diabetic! But I have to try this one way or another. Thanks for sharing!
I use Swerve brand to make keto jams for my grown kids. I have to use low/no sugar pectin with it which you add before the sugar substitute but have had great success making jams with berries using it, it's the Ball brand I think and follow instructions on back of the label. I have steam canned them and they just love my jams. You could likely use allulose,xylitol or a blend which Swerve is. Good luck!
I love this! I have been wondering what to do with all of the melons I plan to grow. Also, I have heard not to use artificial sweeteners in canning due to increased risk of botulism. This came from a prepper and rebel canner, so I feel like if she won't can it you shouldn't. Lol. Maybe stevia since it is natural. ❤️
I only use cane sugar. Stevia changes taste when cooked, in my opinion. People say monk fruit sugar is good to use, but I never tried. It's too expensive
@@lulishomestead6767 Thank God and girls are more happy now. This happen in all birds species and I separate them when they fight. God bless you and thank you so much for your beautiful video.
I can it and preserve it by water bath canning process. It stores well for a few years. Most canning books say 2 years, but I just opened a jar from 2018 and it's still perfect!
You can add a tablespoon of butter to your jam and the foam will go away and be absorbed back into the jam. Iadd this to all the jams I make that have a lot of foam
Brown sugar is white sugar with molasses. The jam will be much sweeter. I have never used brown sugar for canning. Do you mean raw sugar? Raw sugar has a slightly brown color to it. Raw sugar would work in this recipe 😋
I love cantaloupe and honey dew but nobody in the house but me will eat them so it doesn't pay to buy them or grow them. Now I have a reason to. Can honey dew be subbed if you don't have cantaloupe??
I don't know about every melon jam, but with cantaloupe I let it sit in sugar over night and boil it next day. Boil long enough to see all the froth disappear. Try my method.
@@Realatmx Update. I tried the method in this video. Now the jam is fine sealed at room temp but once I put it in the fridge opened it crystalizes. Do melons needs lemons and not lime? I've made a pineapple jam with lime juice in it and it's fine.
