Freezer jelly is super simple to make and it’s a great way to use some of the abundance of cantaloupe available right now. Its unique flavor is a welcome spoonful of summer anytime of the year. It’s a beautiful amber color, too.
1 Spray the crock of a slow cooker with nonstick spray.
2 Set aside.
3 Puree the cantaloupe in the blender in small batches.
4 Add the cantaloupe, vanilla bean (if using vanilla extract add it last), lemon juice, sugar, and salt to the slow cooker.
5 Stir well.
6 Cook on low for 2 to 4 hours. You may need more time depending on the juiciness of the fruit.
7 Remove the vanilla bean and scrape the insides into the jelly, then discard the pod. Add the vanilla if using extract.
8 Stir to distribute the vanilla then spoon into freezer containers.
9 Freeze until ready to use.
10 Unfrozen jam will keep in refrigerator about 1 to 2 weeks
