Tessa Kiros

Marmellata di melone

Melon jam

Preparation info
  • Makes about

    1 litre

    • Difficulty

      Easy

Appears in
top 1000Twelve: A Tuscan Cookbook
Twelve

By Tessa Kiros

Published 2003

  • About

If you don’t have a special jam saucepan, use a large heavy-bottomed, non-corrosive (stainless steel) saucepan. It is better to fill smaller jars with jam, since once opened they must be kept in the refrigerator and consumed as soon as possible. See note on preserving.

Ingredients

  • 1 kg (2 lb 4 oz) skinned sweet melon (cantaloupe)

Method

Cut the melon into cubes and put them into a saucepan with the water. Bring to the boil and cook for about 15 minutes to soften. Add the sugar, lemon juice and zest. When it comes back to the boil, lower the heat and simmer for another hour or so. Stir frequently to prevent the jam from sticking. Some time towards the end, purée with a hand-held blender for a smooth jam. You can check that the