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!