Melon jam with lemon combines the subtle sweetness of melon with the bright acidity of lemon, creating a refreshing and vibrant preserve. This jam is perfect for spreading on toast, adding to yogurt, or using as a filling for pastries. Here’s how to make it:
Melon Jam with Lemon
Ingredients:
- 4 cups ripe melon, peeled, seeded, and chopped (such as cantaloupe, honeydew, or a mix)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
- 3 cups granulated sugar
Instructions:
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Prepare the Jars: Sterilize your jars and lids by boiling them for 10 minutes. Keep them hot until you’re ready to use them.
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Prepare the Melon: Peel, seed, and chop the melon into small pieces. You should have about 4 cups of chopped melon. For a smoother jam, you can blend the melon into a puree, though some texture is nice in this recipe.
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Cook the Melon: In a large pot, combine the chopped melon (or melon puree), lemon juice, and lemon zest. Cook over medium heat, stirring occasionally, until the melon starts to break down and become soft, about 10-15 minutes.
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Add Pectin: Stir in the fruit pectin. Bring the mixture to a full rolling boil, stirring constantly.
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Add Sugar: Once the mixture reaches a rolling boil, add the granulated sugar all at once. Stir continuously and return to a full rolling boil. Boil for 1-2 minutes, or until the mixture reaches the desired consistency.
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Test the Jam: To check if it’s ready, place a spoonful of jam on a cold plate and let it sit for a minute. Run your finger through the jam—if it wrinkles and holds its shape, it’s done. If not, continue boiling for another minute and test again.
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Fill the Jars: Ladle the hot jam into the prepared jars, leaving about 1/4 inch of headspace. Wipe the rims with a clean, damp cloth to remove any residue. Place the sterilized lids on top and screw on the metal bands until fingertip-tight.
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Process the Jars: Process the jars in a boiling water bath for 5-10 minutes to ensure they’re sealed. The water should cover the jars by at least an inch.
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Cool and Store: Remove the jars from the water bath and let them cool completely on a clean towel or cooling rack. You should hear the “pop” of the lids as they seal. Store the sealed jars in a cool, dark place. Unsealed jars can be refrigerated and used within a few weeks.
This melon jam with lemon is a sweet and tangy treat that captures the essence of summer. The lemon adds a refreshing brightness that balances the natural sweetness of the melon, making this jam a versatile and delightful addition to your pantry.
