Melon and Lime Jam to capture summer in a Bormioli jar and enjoy it later in the morning at breakfast… That’s what I thought today while preparing this delightful jam not too sweet and smoothly dense, a real treat for me!
Melons are summer fruits, low in calories, and pair wonderfully with cheeses but also cold pasta dishes and even in delicate quick tarts.
We have several varieties of melons, and in this recipe I used the Cantaloupe Melon, which has 34 calories per 100 grams, but if you can’t find it, use the netted one, ok??
Let’s go to the kitchen for this creamy and not too sugary melon and lime jam…
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MELON AND LIME JAM
The kitchen of ASI
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2/3 small jars
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for MELON AND LIME JAM RECIPE
- 2 melons (cantaloupe)
- 6.3 oz brown sugar
- 2 limes (juice and zest)
Tools for MELON AND LIME JAM RECIPE
#ADV
- Saucepan
- Knife
- Cutting Board
Preparation for MELON AND LIME JAM RECIPE
Clean the melons by removing their skin, seeds, and internal filaments. Dice them and place them in a bowl. Add the juice of the two limes, mix well, cover with plastic wrap, and refrigerate for at least 1 hour.
After the time has passed, pour the brown sugar into a thick-bottomed saucepan and melt it over moderate heat. Add the grated lime zest and diced melons.
Continue cooking over low heat, skimming and stirring frequently and carefully.
It will take about 60/70 minutes (at least it did for me) to achieve the right consistency for the melon and lime jam.
To know when the jam or marmalade is ready, you need to perform the plate test, which involves placing a little jam on a plate and tilting it at 90°.
If the mixture tends to slide down immediately, it needs to be left on the heat to thicken more. If it appears dense and slides very slowly, it’s ready to be poured hot into previously sterilized jars.
Immediately close the jars and turn them upside down for vacuum sealing. Let the jars cool completely, then store them in a pantry and enjoy the melon and lime jam after about 15/20 days of resting away from light and heat sources.
Have a good day with the melon and lime jam! IF YOU WANT, YOU CAN ALSO PASTEURIZE THE JARS FOR GREATER SAFETY BY WRAPPING THEM IN SOME TOWELS AND PLACING THEM IN A POT SUBMERGED IN WATER AND BOILING FOR ABOUT 20 MINUTES.
Annalisa
Tips and Notes
To prepare jams and preserves, it is essential to know how to sterilize jars and then pasteurize the various preserves already placed in hermetic jars. If you want to follow the fundamental rules, you can read this article that explains the various steps for sterilization…
YOU WILL FIND IN THIS ARTICLE the vegetable preserves… YOU WILL FIND IN THIS OTHER ARTICLE the fruit preserves….
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