Honey Cantaloupe Jam

In a small saucepan, cook cantaloupe for 5 minutes. Mash lightly with a potato masher and add fresh lemon juice, honey and sea salt. Boil, stirring occasionally, for 7–8 mins to thicken the jam.

Remove from heat and drain the liquid through a mesh strainer without pressing down the jam. Let cool completely then transfer to a glass jar.

To serve, spread a thin layer of ricotta cheese on a cracker. Top with honey cantaloupe jam and garnish with fresh dill for a complete and tasty snack.