Layered Raspberry Cantaloupe Jam
Layered raspberry cantaloupe jam is a recipe with fresh ingredients from the jam category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Cantaloupe melon (ca. 450 g flesh)
- 1 Honeydew melon (ca. 450 g flesh)
- 2 lemons (juiced)
- 500 g gelatin sugar (2:1)
- 1 kg raspberries
- 1 lemon (juiced)
- 500 g gelatin sugar (2:1)
Instructions
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1.
Wash the melons, halve them, remove seeds and cut into wedges, peel and chop into large pieces, place in a blender and puree finely. Add lemon juice.
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2.
Add the gelatin sugar to the fruit purée and mix well, transfer to a large pot.
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3.
Turn the stove to high heat and stir while heating; when the mixture begins to boil, simmer for 4 minutes with bubbling.
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4.
Do a gel test. If the mixture has not set yet, continue cooking for another 1-2 minutes.
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5.
Fill the jam halfway into prepared jars and let cool.
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6.
For the raspberry jam wash the raspberries, rinse, drain and puree finely; combine with sugar and lemon juice in a large pot, bring to boil and simmer for 4 minutes bubbling. Do a gel test, fill the cantaloupe jam to the brim, seal well, and let cool.
