A little-known traditional jam where firm-textured melons are boiled with sugar until they reach a soft, translucent consistency. With its lightly sweet profile, it brings novelty to breakfast tables.
Cut the melon into cubes and combine with the sugar in a large bowl, then let rest for a few hours.
Cook the mixture over low heat, stirring occasionally, until the cubes become translucent and the syrup thickens.
Add the lemon juice and boil for another five minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: Melon pieces should be cut into medium cubes and cooked over low heat so they don't fall apart during cooking. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you let the melon cubes sit with sugar for a few hours so they release their juice early, the cooking time shortens and the pieces hold together better.
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