Melon jam

Name: Melon jam
Ingredients: 1.3 kg melon flesh; 400 g sugar; 1/2 lemon; 4 l water for sterilizing

Melon jam simmers in a thick syrup, with soft pieces and lemon added near the end. The melon releases its juices with the sugar before it goes on the heat, and cooking time depends on how juicy the flesh is. I choose a fragrant melon with firm flesh so I can cut it neatly. Preparation: 20 minutes. Cooking: 2 hours and 15 minutes. Rest: 30 minutes. Total time: 3 hours and 5 minutes. Serves: 16. About 125 kcal and 1 g protein per serving.

Ingredients

1.3 kg melon flesh
400 g sugar
1/2 lemon
4 l water for sterilizing

Preparation

1. Peel the melon and remove the seeds, then cut the flesh into small cubes. 2. Mix the melon with the sugar and leave it for 30 minutes, stirring occasionally. I cooked the mixture for about 2 hours because my melon was very juicy; cook until the syrup thickens and drips slowly off the spoon. 3. Add the lemon juice and grated zest, then cook for another 5 minutes. 4. Pour the hot jam into clean jars and put the lids on. Place the jars in a pot, cover them with the 4 l of water and boil them for 10 minutes from the moment the water comes to a boil. Leave them to cool completely.

Notes

A ripe melon smells sweet when you cut it; firm flesh cuts neatly and doesn't get crushed the first time you stir it. If the melon is very juicy, cooking may take longer, and the syrup should leave a glossy trail on the spoon. Don't shorten the time the melon rests with the sugar; stir it occasionally until juice appears at the bottom of the pot. Once opened, keep the jar in the fridge and use the jam within 3 days. Spread it on toast or serve it with pancakes. Before filling, check that the rims of the jars have no chips and that the lids are intact, so they seal properly.