To prepare a delicious peach and melon jam, start by removing the pits from the peaches, then cut them into small cubes. Make sure the peaches are well-ripened to obtain a flavorful and sweet jam. Next, take a fresh melon, peel it and remove the seeds, and cut it into cubes similar in size to the peaches. Gently mix the two fruits in a large bowl, so that the flavors combine.
In a stainless steel pot, layer the fruits interspersed with sugar. Start with a layer of fruit, followed by a layer of sugar, and repeat this process until you exhaust all the ingredients. Make sure that, in the end, the last layer is sugar, which you can sprinkle evenly over the fruits. Cover the pot with a lid or plastic wrap and let it sit in the cold for a minimum of 6 hours, but ideally, you should leave it for even 12 hours. It is important to stir occasionally to ensure that the sugar dissolves completely and the fruits release their natural juice, forming a delicious syrup.
After 6 or 12 hours have passed, take the pot and strain the fruits, keeping the syrup obtained. Boil the syrup over high heat for about 10 minutes to intensify its flavor. Then, add the fruits to the boiled syrup and let them cook together. The boiling time may vary, but I recommend boiling the mixture for 2-3 hours, stirring occasionally, until the syrup thickens well. You can check the syrup's consistency with the plate test: drop a few drops on a plate and if the syrup does not run, it is ready!
When the jam has reached the desired consistency, add lemon juice to give it a fresh taste and help with preservation. Turn off the heat and let the jam cool covered with a damp towel, so it does not form a crust. Once it has completely cooled, transfer the jam to sterilized jars, being careful to leave a little space at the top. If you wish, you can add a preservative to extend its shelf life. Thus, you will obtain an extremely flavorful and fragrant peach and melon jam, perfect for enjoying on toast or as a filling for cakes. This recipe will not only enrich your meals but will also bring a touch of summer into every jar!
In a stainless steel pot, layer the fruits interspersed with sugar. Start with a layer of fruit, followed by a layer of sugar, and repeat this process until you exhaust all the ingredients. Make sure that, in the end, the last layer is sugar, which you can sprinkle evenly over the fruits. Cover the pot with a lid or plastic wrap and let it sit in the cold for a minimum of 6 hours, but ideally, you should leave it for even 12 hours. It is important to stir occasionally to ensure that the sugar dissolves completely and the fruits release their natural juice, forming a delicious syrup.
After 6 or 12 hours have passed, take the pot and strain the fruits, keeping the syrup obtained. Boil the syrup over high heat for about 10 minutes to intensify its flavor. Then, add the fruits to the boiled syrup and let them cook together. The boiling time may vary, but I recommend boiling the mixture for 2-3 hours, stirring occasionally, until the syrup thickens well. You can check the syrup's consistency with the plate test: drop a few drops on a plate and if the syrup does not run, it is ready!
When the jam has reached the desired consistency, add lemon juice to give it a fresh taste and help with preservation. Turn off the heat and let the jam cool covered with a damp towel, so it does not form a crust. Once it has completely cooled, transfer the jam to sterilized jars, being careful to leave a little space at the top. If you wish, you can add a preservative to extend its shelf life. Thus, you will obtain an extremely flavorful and fragrant peach and melon jam, perfect for enjoying on toast or as a filling for cakes. This recipe will not only enrich your meals but will also bring a touch of summer into every jar!
Ingredients
1 kg of peaches, 1 cantaloupe approximately 1 kg, 1.5 kg of sugar, 1 vanilla pod, juice from 1/2 lemon (I forgot to add this)