Melon Confiture

Ingredients

• 3 sugar melons
• 2.5 kg gelatin sugar (1:1, according to fruit and juice amount)
• 250 ml sherry
• 2 lemons (juice)
• 2 tsp lemon zest
• 0.5 bunch lemon balm leaves

Instructions

1. 1.

   Halve the melons and remove the seeds with the fibrous flesh. Cut the melon halves into slices, separate the flesh from the rind and cut into about 3 cm cubes. Mix the melon cubes with 1 kg gelatin sugar and sherry, cover and let sit overnight.

2. 2.

   Add lemon juice and zest to the melon cubes. Weigh the cubes with liquid. Add the remaining gelatin sugar (according to fruit amount), bring everything to a boil and simmer for about 5 minutes. Wash, dry pat, and add the lemon balm leaves to the confiture. Immediately distribute into prepared jars, seal immediately and turn the jars several times while cooling so that the balm distributes evenly.