Half-ripe melon jam
6 servings
30 minutes
Jam made from semi-ripe melon is a delicate and fragrant dessert that transports you to summer gardens with their freshness and sweetness. Its history is linked to the traditions of European cuisine, where jams made from various fruits and berries are valued for their ability to preserve the flavor nuances of the seasons. The semi-ripe melon gives this treat a unique texture: the fruit pieces retain their firmness while soaking in a rich syrup of sugar and water. Sweet with a hint of caramel, it pairs perfectly with toast, pancakes, or even as an exquisite addition to cheeses. Jam is a way to keep the warmth of the sun for many months and enjoy it any time of year.
1
Peel the half-ripe melon, cut it in half, remove the core with seeds, and dice the flesh into small cubes.
- Melon: 1 kg
2
Sprinkle the prepared melon with sugar and place it in a cold place for 2 hours.
- Sugar: 2 kg
3
Make syrup from the remaining sugar and pour it over the prepared melon.
- Sugar: 2 kg
- Water: 2 glasss
4
The next day, drain the syrup, boil it again, and pour it over the melon again.
- Sugar: 2 kg
- Water: 2 glasss
5
On the third day, cook the melon in the same syrup until ready.
- Melon: 1 kg
