Going out for some lame dinner with just Chris and I always seems kind of underwhelming.

There’s enough natural pectin in the cantaloupe that you don’t even need to run to the store for that and you can just make it with ingredients you probably already have in the house.It really couldn’t be simpler, but the results taste super fancy!

Just go ahead and dump everything into your crock pot and let it cook on high for about three hours.Next, you’ll probably have some chunks of fruit in there still, so get out a potato masher, or something with similar smooshing capabilities and make your jam into more of a jam-like substance.. It’s hard to tell just from looking at your jam if it’s ready, so you’ll need to test it.Stick a small dish in the freezer for a few minutes and then place a blob of jam on the cold dish.

If it thickens up and looks like something you could use as jam, then it’s done!If it still seems too runny, let it continue to cook and keep checking it with the cold dish every once in awhile.. From there, you can either follow a canning process like I did in.

, or you can do like I did this time and just keep it in the fridge and make sure it all gets eaten within the next week or so.

Well, OK, I gave some to my neighbor and I froze a bit too for future snacking, but I did eat most of it.Because we’re those crazy kids with the too-big garden who moved here from the city and suddenly we think we’re little farmers or something.

But they don’t say that!They just say it’s looking good!.

And we have corn!I can’t wait until the rows get to be really tall.