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1
In an 8-quart pan, combine the cantaloupe, lemon juice, sugar, and butter.
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2
Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.
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3
Increase heat to med-high and bring the mixture to a full rolling boil, stirring constantly.
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4
Stir in the entire contents of both pectin pouches; return mixture to a full rolling boil, stirring constantly.
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5
Boil, stirring constantly, for 1 minute.
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6
Remove pan from the heat; skim off any foam.
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7
To prevent jam from separating in the jars, allow the jam to cool for 5 minutes before filling the jars.
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8
Gently stir the jam every minute or so to distribute the fruit.
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9
Ladle the hot jam into hot jars, leaving 1/4-inch headspace.
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10
Wipe jar rims and threads with a clean, damp cloth; cover with hot lids and apply screw rings.
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11
Process half-pint jars in a 200u00b0F water bath for 10 minutes; pint jars for 15 minutes.
