I Love Jam by Rachel Saunders

Author:Rachel Saunders
Language: eng
Format: epub
Publisher: Andrews McMeel Publishing
Published: 2017-03-13T18:22:47+00:00

Melon Jam

Approximate Yield: six 8-ounce jars Shelf Life: 1 year

Melon jams, though commonly found in France, are rare in this country. A good melon jam is a truly surprising and delectable treat. The important thing is the melon itself: It must be highly flavorful, aromatic, and perfectly buttery and ripe. A tender peachy-fleshed variety of muskmelon is best for this jam. Melon jam makes a wonderful partner for yogurt.

1 pound plus 1 pound white cane sugar

⅓ ounce plus ⅓ ounce powdered apple pectin

2 pounds 15 ounces seeded and skinned Crenshaw or other flavorful peachy-fleshed muskmelon, sliced into pieces about ¼ inch thick by 5/8 inch wide by 1 inch long

3 pounds 5 ounces seeded and skinned Crenshaw melon, cut into 2-inch chunks

½ to ¾ cup strained freshly squeezed lemon juice

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