Recipe by Anna Gill
Makes 1 ½ to 2 Pints
7 cups ½-inch cantaloupe chunks (from 2 ripe medium cantaloupes)
1 tart green apple peeled cored and coarsely grated
1½ cups sugar
½ cup fresh lime juice
2 tablespoons finely shredded basil
½ teaspoon freshly ground Black pepper
1. In a large, heavy, skillet, combine the cantaloupe, apple, sugar and lime juice.
2. Mash the mixture into a chunky pulp, a potato masher works well. Let stand for an hour to an hour and a half, stirring occasionally.
3. Bring the fruit mixture to a boil over moderately high heat, stirring often. Lower the heat to moderate and simmer the jam, stirring often to prevent scorching, until thickened, 20 to 30 minutes.
4. About halfway through the cooking time, using a large metal spoon or a twist of cheesecloth, skim off any white foam that has accumulated on the surface.
5. Remove from the heat and stir in the pepper.
6. Ladle the hot jam through a wide-mouthed funnel into 3 to 4 sterilized half-pint jars and seal with wax.
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