Cantaloupe and Nectarine Jam - Tigress' Can Jam

This month's challenge in Tigress' ongoing Can Jam is the polymorphous family Cucurbitaceae, which includes gourds, squashes, cucumbers, melons and zucchini (or marrows to our neighours across the pond).

Cucumis is the genus that includes the melons and cucumbers, and, one more rung down the classification ladder, Cucumis melo is the species known as muskmelon, which includes honeydews, casabas, cantaloupes, Persian melons and Santa Claus melons. (Don't get me going on this; I really loved biology when I was in high school.)

Having already enjoyed canning cucumbers and watermelons, imagine my pleasure at finding a recipe for muskmelon and nectarine jam on the site of Foodland Ontario, the body that promotes local produce to consumers in my own province of Ontario. It was developed to showcase three Ontario fruits, but I was only able to get two locally at this time of year. (Lemons, of course, can't be grown here at all, except in a greenhouse).

I made one slight change to the recipe. Instead of fussing with zest, I coarsely chopped half a lemon, popped it into a jelly bag and tossed it into the pot within the rest of the ingredients. I figured this would add more acid in any case to balance the low acidity of our Cucurbit friend the cantaloupe. The result is a pleasing, sunny-flavoured jam with a pretty colour and a toothsome, slightly chunky texture. It took a little longer to gel that I expected; if you try it, have patience because it seems to need to reduce quite a bit. I got exactly the four cups the Foodland folks predicted, so I was probably right to wait. Here's the recipe.

Muskmelon and Nectarine Jam – a recipe created by Foodland Ontario and originally posted on their site

Makes about 4 cups (1 L)

Ingredients

• 1 tart Ontario Apple, chopped (1½ cups /375 mL)
• 3 wide strips lemon zest
• 1-1/4 cups (300 mL) water
• 2 cups (500 mL) finely chopped Ontario Muskmelon (half medium)
• 2 cups (500 mL) finely chopped Ontario Nectarines (4 or 5)
• 2 tbsp (25 mL) lemon juice
• 3 cups (750 mL) granulated sugar

Preparation

1. In saucepan, bring apples, lemon zest and ¾ cup (175 mL) of the water to boil. Cover, reduce heat and simmer about 10 minutes or until apple is soft. Discard lemon zest. Press apple mixture through sieve.
2. Return pulp to clean saucepan; add muskmelon, nectarines, lemon juice and remaining water. Bring to full rolling boil. Gradually stir in sugar until completely dissolved. Boil rapidly, stirring frequently, until jam stage is reached, about 20 minutes. Remove from heat; stir for 5 minutes, skimming off foam.
3. Pour into hot sterilized jars, leaving ¼ in. (5 mm) headspace. Wipe rims and seal, applying screw bands fingertip tight. Process in boiling water bath for 5 minutes. Remove jars and cool for 24 hours. Check seals, label and store in cool, dark place.