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PdfIngredients:
Prepare your canning jars and lids by sterilizing them in boiling water.
In a large pot, combine the cantaloupe puree, lemon juice, and powdered pectin. Stir well to combine.
Bring the mixture to a boil over medium-high heat, stirring constantly.
Once boiling, add the sugar all at once and stir to dissolve.
Return the mixture to a rolling boil, then boil hard for 1 minute, stirring constantly.
Remove the pot from heat and skim off any foam with a metal spoon.
Carefully ladle the hot jelly into the prepared jars, leaving ¼-inch headspace.
Wipe the rims of the jars with a clean, damp cloth and place the lids on.
Process the jars in a boiling water bath for 10 minutes.
Remove the jars from the water bath and let them cool completely on a towel or wire rack.
Instructions:
Store in a cool, dark place. Enjoy your homemade cantaloupe jelly!