Cantaloupe Jam
Prep time: 15 minutes
Cook time: 30 minutes
Yields: about 1 ½ to 2 cups jam
Ingredients
Jam
- 1 cantaloupe melon (4 ½ pounds, 8 cups cubed)
- 1 ½ cups sugar
- ¼ cup lemon juice
- Pinch of salt
Crostini
- 1 baguette, cut into roughly 18 piece
- 1 ½ cups ricotta cheese
- Flakey sea salt, for serving
Directions
Prep the melon by peeling and cutting into cubes. Place in a large pot with the sugar, lemon juice, and salt. Cook at a solid simmer/low boil until the mixture has thickened considerably and has a shiny sheen, about 30 minutes. The jam will continue to thicken as it cools.
Cut the baguette into 1” thick pieces and spread into a single layer on a sheet tray. Place under the broiler and toast until golden. Flip and repeat. Use a watchful eye- this only takes a short time.
Divide the ricotta on top the toasted bread followed by a tablespoon of the jam. Finish with a sprinkle of sea salt and serve.
Notes
This jam is not overly sweet. Add ½ to 1 cup more sugar and let cook for a bit longer if a sweeter jam is desired.
