Melon jam
4 servings
35 minutes
Melon jam is a delicate and sunny treat from Italian cuisine, where the natural sweetness and aroma of fruits are valued. This jam has a velvety texture and a subtle caramel flavor that pairs wonderfully with the light tartness of lemon. In Italy, it is traditionally served with fresh bread, cheeses, and desserts to reveal the depth of flavor. The preparation process preserves the natural freshness of the melon, turning it into a thick, aromatic mass that holds the summer warmth and juiciness of ripe fruits. This jam will adorn morning breakfasts or serve as an exquisite addition to pastries and ice cream. It can be added to yogurt, spread on toast, or used as a filling for pies – a small delight filled with the sunny taste of summer.
1
Cut the melon into small pieces, remove the seeds and skin. Mix them with sugar and lemon juice in a bowl and let sit for 6 hours.
- Honeydew melon: 1 kg
- Sugar: 500 g
- Lemon: 1 piece
2
Transfer the melon with juice to a large pot with a thick bottom and bring to a boil over high heat. Reduce the heat and continue cooking for about 25 minutes until the mixture thickens, stirring constantly. To check if the jam is ready, drop some on a cooled plate from the freezer and wait a moment. If the drop is firm and does not spread, the jam is ready.
- Honeydew melon: 1 kg
- Sugar: 500 g
- Lemon: 1 piece
3
Remove from heat and transfer to sterilized jars. If desired, the melon can be mashed or pureed with a blender beforehand. Seal tightly and store in a dark, cool place or in the refrigerator. An opened jar can be stored in the refrigerator for up to 2-3 weeks.
