Why not use lemon juice? It would be much more appealing in a jam than citric acid and the flavors are compatible.

Linda Ziedrich has several cantaloupe recipes in The Joy of Jams, Jellies and other Sweet Preserves. She calls for 1 T. lemon juice per 2 pounds peeled, seeded and chopped cantaloupe.

Her recipes are reliable and I trust her proportions.

Carol

Thank you so much! That's exactly what I needed! I don't have any books like that, and as I mentioned before, the info on the web is pretty sparse.

I originally opted to use the citric acid 'cause I'm really not that fond of lemon, and I was guesstimating I'd need about 1/4 c. lemon juice per 2 c. of puree. (Err on the side of caution and all that.)

With the info you've given me, I should be able to reduce my citric acid from 2 t. to 1/8 t. per 2 c. of puree. That's quite significant!

I weighed my 2 c. of puree and it came to exactly 2 lbs.
I was able to find on the net that 1/8 t. citric acid is equivalent to 1 T. lemon juice, but I'll double that just to make sure. I'm sure just 1/4 t. in the 2 c. won't even be detectable.

That sounds good. Like you, I'd be more comfortable with the 1/4 tsp. for that extra margin of safety.

Carol