2 large cantaloupes
Peel and seed the melons. Chop and sieve, grind, or process the flesh to a pulp. Measure the pulp; for each 2 cups of pulp, add 1/2 c. sugar. Put pulp and sugar in a pot over low heat, stirring until the sugar dissolves. Boil briskly at first, then more carefully as the jam boils down, skimming as necessary. Stir occasionally to prevent sticking. When the jam begins to spit, begin testing for set, which may take as long as 45 minutes. Skim before ladling into hot sterilized jars, leaving 1/4 inch head space. Wipe the rims clean, put the lids in place, and tighten them down. Invert the jars for a few minutes, then return to the upright and let cool completely. Check the seals, label, and store in a cool dry place.
Yield: about 4 cups