Melon Jam
Melon jam with lime juice: In sugar melons such as Galia the content of vitamin C, beta-carotene, calcium and potassium can be impressive.
Ingredients
- 1 kg small melon (e.g., Galia, 1 small melon)
- 300 g pectin sugar (2:1)
- 2 limes (1 organic)
Instructions
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1.
Rinse two screw-top jars (400 ml capacity each) with boiling water and let them dry upside down on a kitchen towel.
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2.
Cut the melon in half, remove seeds with a tablespoon, quarter it and peel.
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3.
Weigh out 500 g of fruit flesh and dice it small.
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4.
Stir the pectin sugar into a pot and let it sit covered for 20 minutes.
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5.
Meanwhile rinse the limes hot and dry them. Grate the zest of the organic lime finely.
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6.
Cut both limes in half, squeeze out the juice and add the juice together with the grated zest to the melon.
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7.
Place the pot on the stove and bring everything to a boil. Under high heat, stir constantly for 5-7 minutes until bubbling.
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8.
For a set test drop a few drops of liquid onto a small plate. If the mass starts to firm after a few seconds it can be poured out; otherwise cook another 1‑2 minutes and repeat the test.
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9.
Pour the hot liquid into the prepared jars with a small ladle. Seal immediately, place upside down on a damp kitchen towel, then stand upright again.
