Melon Jam
10 servings
60 minutes
A simple recipe that will instantly remind you of summer and sun in the cold season. Melon is a universal product, it goes well with meat, seafood, and cheese. And melon jam is a concentrate of sweetness and warmth. In addition to lemon, you can add lime: it has a tartness that is sometimes so lacking in sweet preserves. You can also play with spices: cardamom, for example, will make the taste of the jam more interesting and not so cloying.
1
Cut the melon into small cubes about 1 cm on each side, removing the skin and seeds.
- Melon: 1 kg
2
Sprinkle the melon with sugar and leave it for 3-4 hours to let the melon release its juice.
- Sugar: 500 g
3
Put the melon with sugar on the fire, bring to a boil and cook for 5 minutes. Then remove from heat and let it cool completely.
- Melon: 1 kg
- Sugar: 500 g
4
Grate the lemon zest with a fine grater, avoiding the white part of the peel (it adds bitterness).
- Lemon: 1 piece
5
Squeeze juice from the lemon.
- Lemon: 1 piece
6
Add lemon zest and juice to the jam and put it back on the heat. Boil for 5 minutes after boiling, then remove from heat and let cool.
- Lemon: 1 piece
7
Boil the jam for the last time for 5 minutes and pour it hot into sterilized jars.
- Melon: 1 kg
- Sugar: 500 g
- Lemon: 1 piece
