Cantaloupe Jam - cooking recipe

Ingredients

3 cups firm ripe cantaloupe, seeded, peeled, crushed, lightly drained (about 2 large)
1/2 cup strained fresh lemon juice
5 3/4 cups sugar
1/2 teaspoon unsalted butter
2 (3 ounce) packages liquid pectin

Preparation

In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
Boil, stirring constantly, for 1 minute.
Remove pan from the heat; skim off any foam.
To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
Gently stir the jam every minute or so to distribute the fruit.
Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
Process half-pint jars in a 200\u00b0F water bath for 10 minutes; pint jars for 15 minutes.