Melon Jam with Lemon
Description
A simple way to make preserves ahead of time. When making melon jam with lemon, you can cook it with not only lemon juice but also zest. In that case, cut the lemon, zest and all, into small pieces (remove the seeds) and add it to the melon right away. I prefer adding juice instead, as the melon jam with lemon turns out more delicate that way. The longer the jam rests, the thicker it becomes. The process usually takes two days. I often seal the melon jam with lemon when it has already cooled; I only heat the lids well so the jars close more tightly. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Peel the melon and cut into cubes.
- 2
Step 2
Sprinkle with sugar and leave to infuse for one hour.
- 3
Step 3
Bring to a boil over low heat. Let cool. Bring to a boil again, add lemon juice. Cook for another 5 minutes.
- 4
Step 4
Divide the jam among jars and seal.