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
  1. In a medium bowl, toss together cantaloupe and sugar. Let stand for 15 minutes.
  2. 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.
  3. Transfer to a heatproof bowl, and stir in lemon juice. Let cool completely. Refrigerate in an airtight container for up to 5 days.
Recipe by Taste of the South at