Honeydew Jam with Mint and a Touch of Lime

Honeydew Jam with Mint and a Touch of Lime. Sweet and surprising!

The inspiration just keeps on rolling in. Along with “Putting Up”, the book in our current giveaway, I’ve been perusing  “Food in Jars”, the recent smash hit that was all the rage at BlogHer Food 2012- and for good reason. The first recipe I tried was a completely new one for me – cantaloupe jam. I’d never, ever heard of such a thing.

Now, unlike Donna, honeydew happens to be my absolute favorite melon of all. Underripe ones are bland and blah, but a perfectly ripe one? Shangri-la in melon form. So I thought I’d try adapting her recipe with honeydew in place of cantaloupe, using flavors more complementary to honeydew.

Don’t you love it when your hunches turn out to be right?

HONEYDEW JAM WITH MINT AND LIME

2 1/2 cups finely chopped honeydew
1 1/2 cups sugar
2 tablespoons fresh mint leaves, minced
Juice and zest of one large lime
1 package (3 ounces) liquid pectin

Combine honeydew, sugar and mint in a medium nonreactive saucepan, over high heat. Bring to a boil and cook, stirring frequently, for about 10 minutes. Add lime juice, zest and pectin and continue boiling for another 4 minutes, until bubbles are thick.

Remove from burner and let the bubbles settle. Ladle the jam into 3 half-pint jars that have been sterilized, then wipe the rims clean and close them up with clean lids and rings. Process in a water bath for 10 minutes.

One last note: A very helpful and concise guide to the canning process, and those last two steps in particular, can be found at Nourish, Preserve, and Flourish. I love this easy 4 step visual – check it out!

— posted by Anne

Comments

  1. says

    This is the most awesome jam. I just finished making it and it is absolutely wonderful. I did however have to substitute lemon juice for the fresh lime since I didn’t have any (1 taplespoon). Thanks so much for the recipe. I will be make this for years to come.

  2. Mary says

    Easy and pretty tasty, although I admit to taking a few liberties with the recipe! Since I didn’t have liquid pectin on hand, I used Ball low-sugar pectin instead (just going by the formula on the container for the quantity). I also blitzed the fruit mix in the blender before cooking. I thought it was a touch too sweet though, next time I will cut the sugar back some and cook it for less time. I only made a half batch as a test. I labeled it “Melon Mojito Jelly”! ;) Thanks for posting it!

  3. says

    Made Pear Ginger & Cantaloupe jams from “Food In Jars” yesterday & they were absolutely wonderful! Thought of swapping cantaloupe/lemon with honeydew/lime & was Googling w/my morning coffee. Your version looks perfect & I can’t wait to try it! Loads of chocolate mint has just popped up in my flowerbed.

  4. SJ Smith says

    My great grandma’s favorite was Cantalope Pineapple Preserves. The recipe is over 50 years old. Back then, only canned pineapple was available; so that is what she used. I wasn’t so sure about it, until I made it. Ohhhh! In mid-winter, something like cantalope that is high in biotin reeeally satisfies a craving. Be sure to keep a few jars tucked away for those winter months! Happy Canning!

  5. says

    Thanks for mentioning my preserving primer! I tried Cantaloupe Jam for the first time earlier this year (from the Food in Jars cookbook) and was blown away by how much I loved it. I’ve been wondering what other melons would taste like in jam; this sounds amazing so will definitely have to give it a try!

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