Wash and dry entire mint stems with leaves

Add mint to a heavy bottomed metal pot.

Add ½ of sugar and gently muddle the mint with a muddler, pestle the back of a spoon, or even the end of a rolling pin. Press down lightly to release the oils without shredding the leaves into bits.

Peel, seed, and dice the cantaloupe into small chunks.

Add it to a pot with a mint

Add the remaining sugar, lemon zest, lime juice, and lemon juice to the pot.

Stir well and let the cantaloupe sit for at least one hour or, for best results, overnight. This allows the fruit to release its natural juices and develop more flavor.

Once maceration is complete and the pot has plenty of liquid, remove the mint leaves. Use kitchen tongs to fish them out, removing as much as possible. A few small pieces left behind are fine.

Start by bringing the jam mixture to a gentle boil over medium heat, stirring frequently to prevent burning.

Let it cook for 15 minutes, then remove the pot from the heat and let the jam mixture cool completely.

Once cooled, use a blender or immersion blender to mash the fruit to your desired consistency.

Return the jam to the stove, bringing it back to a boil over medium heat.

Reduce the heat and let it simmer for 20-25 minutes, stirring often to ensure it thickens evenly. The jam should be syrupy and glossy when done.

Carefully pour the hot jam into sterilized jars, leaving about ¼-inch headspace to allow for expansion.

For long-term storage, process the jars in a boiling water bath or steam canner according to the processing time chart below.