This salty, sweet cantaloupe jam will put your go-to strawberry jam to shame.
1 teaspoon powdered pectinBring 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.
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