Though cantaloupes aren’t commonly thought of for jam and preserve making, the flavor and sweetness hold up surprisingly well. You can also try other flavorings beside vanilla, like mint, basil or even cinnamon, depending on your preferences.
Excerpted with permission from "The Joy of Jams, Jellies and Other Sweet Preserves."
2 pounds peeled and seeded cantaloupe, cut into ½-inch cubes
3 ½ cups sugar
1 tablespoon lemon juice
½ to 1 teaspoon vanilla extract
Combine the cantaloupe, sugar and lemon juice in a heavy-bottomed, non-reactive pan. Place the pan over medium heat and stir until the sugar is dissolved. Raise the heat to medium high, and boil until the mixture tests ready in a chilled bowl.
Ladle the mixture into pint or half-pint jars, seal with lids and rings, and process in boiling water for 10 minutes.