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“For mom. Select melons that are ripe, but avoid very ripe melons or the jam will be too sweet.”
1hr 30mins
5 half-pint jars, about

Ingredients Nutrition


  1. In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
  2. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
  3. Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
  4. Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
  5. Boil, stirring constantly, for 1 minute.
  6. Remove pan from the heat; skim off any foam.
  7. To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
  8. Gently stir the jam every minute or so to distribute the fruit.
  9. Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
  10. Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
  11. Process half-pint jars in a 200°F water bath for 10 minutes; pint jars for 15 minutes.

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