Summery melon jam with two flavors
Melon jam made from the tasty and juicy Cantaloupe variety. The pulp is juicy and sweet and combines brilliantly in salads or as … jam.
Equipment
- jam jars
- coocking pot
Ingredients
Melon jam with mint and lemon
- 1 Cantaloupe melon medium size
- 15 mint leaves fresh real mint, no Moroccan hierba buena
- 1/2 zest of 1/2 lemon
- 1/2 juice of 1/2 lemon
- 2 tblspoon sugar white sugar to avoid discoloration. I use birch sugar.
- 1 tblspoon honey
- 1 bag agar agar You can replace it with gelatin, but I choose a vegetable solution. One bag of agar agar is usually 2g and should be thickened for 1/2 L of the mixture. So depend of the amount you make, you also adjust this.
Melon jam with star anise
- 1 Cantaloupe melon medium size
- 3 flowers star anise
- 2 tblspoon sugar white sugar to avoid discoloration. I use birch sugar.
- 1 tblspoon honey
- 1 pinch salt
- 1 bag agar agar You can replace it with gelatin, but I choose a vegetable solution. One bag of agar agar is usually 2g and should be thickened for 1/2 L of the mixture. So depend of the amount you make, you also adjust this.
Instructions
Melon jam with mint and lemon
- Wash the melon before cutting. Then cut it lengthwise into wedges. Remove the seeds and cut the skin off. Cut it into pieces of max 2×2 cm.
- Mix the melon with the sugar, honey and the mint leaves. Put this in a sealable container and put it in the refrigerator for +/- 12 hours.
- Put the melon mixture and juice in a stew and add the lemon juice and zest. Let everything simmer on a low heat for 30 minutes. Dissolve the agar agar in a few tablespoons of water (read packaging) and add it to the mixture. Let it boil for another 2 minutes and turn off the heat.
- Make sure your glass jars are clean and sterilized if necessary. (Let them boil togheter with the lids in a pot of water for at least 5 minutes. Remove them from the water with tongs and place them upside down on a clean kitchen towel. Touch only the outside with your hands.)
- Fill your jars with the warm mixture. Tighten the lid and let it cool upside down. Once cooled, store in the refrigerator.
Melon jam with star anise
- Wash the melon before cutting. Then cut it lengthwise into wedges. Remove the seeds and cut the skin off. Cut it into pieces of max 2×2 cm.
- Mix the melon with the sugar, honey and star anise. Put this in a sealable container and put it in the refrigerator for +/- 12 hours.
- Put the melon mixture and juice in a stew and add a small pinch of salt. Let everything simmer on a low heat for 30 minutes. Dissolve the agar agar in a few tablespoons of water (read packaging) and add it to the mixture. Let it boil for another 2 minutes and turn off the heat.
- Make sure your glass jars are clean and sterilized if necessary. (Let them boil togheter with the lids in a pot of water for at least 5 minutes. Remove them from the water with tongs and place them upside down on a clean kitchen towel. Touch only the outside with your hands.)
- Fill your jars with the warm mixture. Make sure that there is at least one flower of star anise in each jar. Tighten the lid and let it cool upside down. Once cooled, store in the refrigerator.
Notes
Melons are naturally very sweet. Adding sugar is only a preservative and binding agent. You can completely replace the sugar with honey. Then keep in mind that you cannot keep it for long. I make one jar of jam from one medium melon and it is completely finished within a few days. I also use it with salad dressings for lunch …
A Cantaloupe melon has a sweet orange flesh. There are many different varieties, but the most famous are: on the one hand the “European Cantaloupe”, which has a skin with light gray stripes and the “North American Cantaloupe”, which has a skin with a net structure. It is best to always wash the melon before cutting because the outer skin sometimes contains bacteria and once cut it should not be stored in the refrigerator for more than 3 days.
The European cantaloupe melon:
The North American Cantaloupe melon:
A Cantaloupe melon has a sweet orange flesh. There are many different varieties, but the most famous are: on the one hand the “European Cantaloupe”, which has a skin with light gray stripes and the “North American Cantaloupe”, which has a skin with a net structure. It is best to always wash the melon before cutting because the outer skin sometimes contains bacteria and once cut it should not be stored in the refrigerator for more than 3 days.
The European cantaloupe melon:
The North American Cantaloupe melon:
Tried this recipe?Let us know how it was!
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by Patricia
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
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