Cantaloupe Jelly

Instructions:Place 8 half-pint jars inside a water bath canner and fill with water making sure the water covers the jars. Bring to a boil.Place lids and rings in a small saucepan with hot water and heat, but do not boil.In a medium saucepan, bring cantaloupe and 1 cup water to a boil. Mash with a potato masher, leaving a few chunks for texture, add allulose, and lemon juice.Continue to boil over medium-high heat, stirring constantly until the mixture begins to thicken, about 10 to 15 minutes.Stir in the salt, and powdered pectin, and boil vigorously, stirring constantly for 2 to 3 minutes, or until the mixture looks thickened and is set.Carefully remove the hot jars from the canner, and then turn it back up to high.Ladle the jam into the jars, leaving a 1/2" space at the top of the jar. Using a clean, damp cloth, wipe any jam from the rim, and then screw on the lids and the rings just until snug, not overly tight.Place the jars on a rack in the canner, bring to a boil, and process for 10 minutes. Remove from canner, and let cool completely. Check seals after 24 hours—the lids shouldn't flex or move when pushed down on. Store sealed jars in a cool dark place for up to a year. Any jars that don't seal, place in the fridge and eat within a month.