For now though, let’s focus on the one set on the windows by the deck.

*edit* STOP RIGHT THERE!!!It turns out that even though we may have seen melon jams and jellies canned before, the fruit is actually so low in acid that there isn’t really any safe way to can it and prevent botulism!

The sugar that is normally added to jams and jellies isn’t quite enough to make up for the lack of acidity and no conclusive testing has been done to really know what’s safe.So freezing is the way to go!.This jam is really yummy on a croissant, or toast in the morning, but it’s really amazing as an appetizer on crackers with a bit of cream cheese or goat’s cheese!.

This would also be really great over ice cream or mixed into greek yogurt, but the very best part of it is that it probably only took my about 2 minutes total working time to make this impressive jam!It would definitely be a great thing to make a big batch of to give as gifts or bring as a snack to potlucks later on in the year.

So much more interesting than plain strawberry jam!.

If you’ve got a whole bunch of cantaloupe growing in your garden this year, or if you see it on sale at the store later on in the gardening season, why not take 2 minutes and give this one a try?You deserve to know.

You deserve to have something beautiful and inspiring to look at.. You just won’t find it here!.Instead I offer you this:.

It’s in pretty much the same state as what I showed you last time.You see, I’ve been trying to get some progress happening.