Ingredients

• 4 cups coarsely chopped cantaloupe
• 1 cup sugar
• 1/3 cup fresh lemon juice
• 1/2 cup honey
• 1 teaspoon kosher salt
• 1 teaspoon powdered pectin

Instructions

1. Bring cantaloupe and 1 cup water to a boil in a medium saucepan, mashing lightly with a potato masher; add sugar and lemon juice and bring to a boil, stirring constantly. Cook, stirring, until mixture is thick, 15–20 minutes. Stir in honey, salt, and pectin and boil vigorously, stirring, 2 minutes. Let cool. Transfer jam to a glass jar, cover, and chill.
2. Jam can be made 1 month ahead. Keep chilled.