When Marissa McClellan of Food in Jars fame says something is good, I tend to believe her. I do have to admit that I looked at her Canteloupe Jam with Vanilla with a raised eyebrow so that, and the fact that I had a melon in the refrigerator that was harder than anyone in my family wanted to eat, meant it had to be tried. A quick glance in the Narnia I call my pantry turned up a vanilla bean and I was off!
I am hotlinking the recipe to an online newspaper article about her fabulous book, which I really suggest you either buy. At least check it out of the library for a test run! I know hot linking is typically frowned upon but in this case, the newspaper has permission from Ms McClellan to publish her recipe and I do not, so in the interests of getting you to the recipe legally, there it is. And it is not widely available in multiple forms over the internet so...
Seeded and chopped, I dumped the melon into my biggest stock pot - it never pays to have hot sugar glomming up the top of your stove and spraying onto your arms - with sugar, vanilla bean scrapings, and the pod itself and cooked it as directed for 8 to 10 minutes.
|all the usual suspects in the pot|
|the delightful outcome|