Melon jam was one of those recipes that had been on hold to make as soon as possible, I had never tried making jam with this fruit before, but I must say it turned out great.
Generally, during the summer I try to make many types of jams, but this is really the first time and as a trial, it succeeded on the first try, and the taste is just as I wanted.
Great for pies or on toast for breakfast.
It is a very sweet fruit, so not much sugar is needed; however, you should be aware that not all melons are equally sweet, so you might also use half the sugar initially, taste at halfway through cooking, and add the rest if needed.
If you make any of my recipes, send me the photos and I will publish them on my page with your name.
Then all that’s left is to try this recipe of mine and let me know if you liked it.
Approximately 1390 Kcal total
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 1-2 small jars
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Making Melon Jam
- 4.4 lbs melon
- 7 oz sugar
- Juice of 1/2 lemon
Preparation of Melon Jam
Take a large pot with a thick bottom, remove the melon rind, and place the pulp in chunks into the pot. Add the sugar and lemon juice, cover with a lid, and cook over medium heat.
When the fruit softens, blend it with an immersion blender and complete the cooking.
Once cooking is complete, place the jam in glass jars and seal them tightly. Put them in a pot, cover with water, and let them boil for 25-30 minutes, counting the time from when the water starts boiling.
Once the boiling is finished, let them cool in the water without taking them out of the pot, as they might undergo thermal shock.
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