Melon jam

I made this jam at the end of summer when I found good and sweet cantaloupes at the market. It's the kind of recipe that is prepared in two steps, with a night in the fridge in between. It's not complicated, but you need to be patient with the waiting time. I ended up with a few small jars, about two or three, which I saved for autumn breakfasts.

Quick info

Total time: about 24 hours (including overnight resting time)
Preparation time: 20-30 minutes
Waiting time: overnight (approx. 10-12 hours)
Cooking time: 1-2 hours (depending on consistency)
Servings: 2-3 small jars
Difficulty: easy
Recipe type: jam, winter preserve

Ingredients

3 kg cantaloupe (weighed after being peeled and seeded)
1.5 kg sugar
juice from 2 lemons
half a vial of vanilla essence
a pinch of ginger

Preparation method

1. Peel the cantaloupe and remove the seeds, then cut it into suitable cubes, not too small and not too big.
2. Place the cantaloupe cubes in a large pot. Add the sugar over them, then pour the juice from the two lemons.
3. Add the vanilla essence and a pinch of ginger. Stir gently, just enough to distribute the ingredients.
4. Cover the pot and let it sit in the fridge overnight. The fruit will release a lot of juice, and the sugar will partially dissolve.
5. The next day, place the cantaloupe with the syrup over medium heat. Stir gently so the fruit doesn't break apart.
6. Let it boil until the syrup thickens – this takes quite a while, around 1-2 hours. Towards the end, the syrup should be viscous. I sometimes test with a cold saucer: I put a little syrup, draw with a spoon, and if it leaves a clear trail, it's ready.
7. Pour the hot jam into sterilized jars. Screw the lids on immediately. Let the jars cool at room temperature.

Why I make the recipe often

It's not hard to make, and you don't need special utensils. I like that the cantaloupe has a different flavor compared to other fruits used for jams. It preserves well, and the small jars are enough for a craving.

Tips and variations

Tips

I always use well-ripened but firm cantaloupe. If it's too juicy or soft, the jam may turn out too watery or with pieces that break apart.
Don't stir too often and vigorously while it boils, so the pieces of cantaloupe don't get crushed.
If you like the flavor of ginger, feel free to add a slightly more generous pinch.
Be attentive to the consistency of the syrup, don't let it boil too long after it thickens.

Substitutions

Vanilla essence can be omitted or replaced with a vanilla pod if you have one.
Ginger can be left out, but it adds a pleasant note of freshness.
If you don't have lemons, you can try using lime juice, but the final taste will be slightly different.

Variations

You can add a little finely grated lemon zest for a more intense flavor.
If you want a more fragrant jam, you can add half a vanilla pod while boiling, then remove it at the end.

Serving ideas

It goes well on toast for breakfast, with butter.
It's also good as a topping over plain yogurt.
It can be used in cakes or pancakes.

Frequently asked questions

1. What type of cantaloupe is suitable for jam?
The best is a cantaloupe with firm, aromatic flesh, not too watery.

2. Why should the mixture be left overnight?
The sugar helps to extract the juice from the cantaloupe, allowing the fruit to absorb the flavors and the syrup to form more easily during cooking.

3. Can the jam be made without ginger?
Yes, ginger is not mandatory. It adds a fresh note, but it can be omitted without changing the essence of the recipe.

4. How do I sterilize jars for jam?
Jars can be sterilized in the oven (15 minutes at 120°C) or boiled for 10 minutes in boiling water, then left to drain.

5. What do I do if the syrup doesn't thicken enough?
If the syrup is too liquid after boiling, leave the jam on low heat, checking often, until it reaches the desired texture.

Nutritional values

Approximately, for a tablespoon of jam (approx. 20 g):
Calories: 45-50 kcal
Carbohydrates: 12-13 g
Sugar: 11-12 g
Protein: under 0.2 g
Fats: under 0.1 g
Values are approximate, as they depend on how much syrup remains in the end and how large the serving is.

Storage and reheating

Jars of cantaloupe jam should be kept in a cool, dark place. They last well for 6-12 months if properly sealed. Once opened, the jam should be kept in the fridge and consumed within a few weeks. Reheating is not necessary. If it hardens too much in the jar, it can be taken out to room temperature and will soften a bit.