Cantaloupe Jam

Directions

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