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