Spicy flecks of black pepper elevate this jam.
Cantaloupe & Black Pepper Jam
Yields: 2 cups
- 6 cups diced cantaloupe
- 1 cup sugar
- 1 cup water
- ½ cup honey
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup fresh lemon juice
- In a medium bowl, toss together cantaloupe and sugar. Let stand for 15 minutes.
- In a medium saucepan, bring cantaloupe mixture, 1 cup water, and honey to a boil over medium heat, mashing cantaloupe with a potato masher. Reduce heat to low; add salt and pepper. Simmer for 1½ hours, stirring every 20 to 30 minutes.
- Transfer to a heatproof bowl, and stir in lemon juice. Let cool completely. Refrigerate in an airtight container for up to 5 days.