Melon jam with lemon and ginger, a delicious preserve to enjoy for breakfast spread on bread or to use for making pies or delicious cookies. You can make melon preserve in various ways, using the Kenwood cooking chef or the Bimby with the traditional method like grandmas did, or for a quick preparation, you can also make melon jam with fruit pectin. Melon jam is very fragrant and not as thick as traditional fruit jam because melon is rich in water. Do you know the difference between preserve and jam? Jam is made with citrus fruits while preserve is made with other fruits. I recommend you also check HOW TO STERILIZE GLASS JARS so you can store them for a long time. Now let’s see how to prepare melon jam, and if you try it, let me know. Barbara
Here are more delicious preserve recipes I recommend trying:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove, Other
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for making melon jam
- 2.2 lbs melon (peeled)
- to taste fresh ginger
- 1 organic untreated lemon
- 3.5 cups sugar
- 2.2 lbs melon
- 2.5 cups sugar
- 1 packet fruit pectin 2:1
- 1 organic untreated lemon
- to taste ginger
Tools
- Jars
How to prepare melon jam
Let’s start preparing melon jam with the traditional method of grandmas. Peel the melon, remove the seeds, and cut it into pieces. Put it in the pot and cook for 10 minutes, stirring occasionally to prevent sticking to the bottom.
Wash the lemon and with the help of a peeler, remove the peel, cut it into julienne strips, and squeeze the lemon juice. Pour the sugar, lemon juice, julienne peel, and grated ginger into the pot with the melon.
Cook for another 45 minutes, check the consistency by pouring a teaspoon of jam on a plate. Keep in mind that the consistency is a bit more liquid than traditional jams, as melon is water-rich; continue cooking for another 15 minutes if necessary.
Pour the still hot jam into previously sterilized glass jars (see here how to do it), close them, and turn them upside down until they have cooled, then store them in the pantry.
Peel the melon, remove the seeds, and cut it into pieces. Pour the melon pulp into a pot. Wash the lemon, and with the help of a peeler, remove the peel, cut it into julienne strips, and squeeze the lemon juice. Pour the sugar, lemon juice, julienne peel, and grated ginger into the pot with the melon, and add the contents of the Fruttapec 1:2 packet, mix carefully to combine well, add the sugar and bring to a boil. Boil for 3 minutes from when it starts to boil, then remove from heat and stir for another minute.
Check the setting by pouring a teaspoon of melon jam onto a saucer; remember that the consistency is a bit more liquid than traditional jams, as melon is water-rich. If it is thick enough after a couple of minutes, pour it hot into previously sterilized glass jars (see here how to do it), close them, and turn them upside down until they have cooled, then store them in the pantry.
Peel the melon, remove the seeds, and cut it into small pieces, place it in the bowl, insert the Flexi beater, and set the temperature to 194°F (90°C), speed 1 for 15 minutes. Wash the lemon, with the help of a peeler remove the peel and cut it julienne, squeeze the lemon juice. Pour the lemon juice, peel, and sugar into the pot with the melon, speed 1 for 4 minutes so that the sugar absorbs. Grate the ginger and continue at 248°F (120°C) for 10 minutes, stirring at level 1. After the time, continue cooking at 212°F (100°C) for 60 minutes.
Check the consistency and setting by putting a teaspoon of jam on a saucer; if the jam has thickened, it’s ready, otherwise, continue cooking for another 10 minutes. Remember that the consistency is a bit more liquid than traditional jams, as melon is water-rich. If it is thick enough after a couple of minutes, pour it hot into previously sterilized glass jars (see here how to do it), close them, and turn them upside down until they have cooled, then store them in the pantry.
How to store melon jam
Store it in the pantry for a long time following sterilization and storage instructions, but after opening, the jar should be kept in the refrigerator.
