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Eastern Cantaloupe Jam

Recipe by: Jessica DeLuise, MHS, PA-C, CCMS of Eat Your Way to Wellness


  • 1 Eastern cantaloupe - seeded and cubed
  • 1/2 cup honey
  • 2 tbsp lemon juice
  • 2 tbsp pectin - may swap in another thickening agent such as arrowroot or cornstarch
  • 1/4 tsp salt


  • Toss cubed eastern cantaloupe with salt and let sit for 1 hour in a bowl
  • Drain excess water from bowl
  • In a small saucepan, combine cubed eastern cantaloupe and honey
  • Simmer on low for 50-55 minutes, or until it begins to thicken
  • The cantaloupe will begin to break down and release water
  • About mid-way through the simmer, use a potato masher or fork to mash the cubed cantaloupe as needed into smaller pieces
  • In a small bowl whisk together thickening agent with 2-3 tbsp of water until completely dissolved
  • After about 50-55 minutes, slowly add thickening 'slurry' to the saucepan, whisking and mixing into the jam thoroughly
  • Cook on low for an additional 3-4 minutes
  • Remove jam from the heat and allow to cool to room temperature
  • Transfer to glass jar and store in the refrigerator to enjoy!