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Lemon melon jam

Lemon melon jam

Lemon melon jam

  • Difficulty: Medium
  • Time: 15 min of preparation, 5 min of cooking 
  • Type of Cooking: Boiling
  • Doses For: 4 people

Ingredients for Lemon melon jam

  • 1 melon of about 1 kg well ripe and fragrant
  • 2 large untreated lemons
  • 400 g of sugar

Preparation

Divide the melons in half, remove the part with the seeds, then cut them into slices and remove the zest. Cut the pulp into small pieces, collect it in a heavy-bottomed steel saucepan and add 1 glass of water. Wash the lemons, dry them and cut the yellow part of the zest with a well-sharpened knife. Squeeze the lemons and add the juice to the melon pulp. Also add the half squeezed lemons (the albedo, that is the white part of the citrus peel, is particularly rich in pectin, a natural thickener) and put the saucepan on the fire. Cook for about half an hour from the start of the boil. In the meantime, cut the lemon zest into strips, scald them for a minute in boiling water and drain them. After half an hour, pour the casserole the zest and sugar, mix and continue cooking for another half hour. When the jam is ready, remove and half the lemons and pour it still boiling in the hot jars. Screw the lid on and turn it over immediately, leaving it until it cools.

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