This little-known traditional jam simmers firm-fleshed melon with sugar until tender and translucent. Its gentle sweetness brings something new to the breakfast table.
Cut the melon into cubes and combine it with the sugar in a wide bowl. Let it rest for a few hours.
Cook the mixture over low heat, stirring occasionally, until the cubes turn translucent and the syrup thickens.
Add the lemon juice and boil for 5 minutes more. To check the set, drop a little jam onto a plate; it is ready if the mark holds.
Fill sterilized jars with the boiling jam and seal them. Turn them upside down to cool, then store in a cool, dark place.
Important: Cut the melon into medium-size cubes so the pieces do not fall apart during cooking, and cook over low heat. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam, seal them, and store in a cool place.
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