Vanilla melon jam
Prep Time
Cooking Mode
1 vanilla bean
5 mL (1 tsp.) tsp vanilla extract
2 chunks peeled gingerroot, about 1 cm (1/2 inch) each
2 juice of two limes
500 mL (2 cups) cup sugar
875 mL (3 ½ cups) cup yellow honeydew melon, cut in small cubes
625 mL (2 ½ cups) cup Charentais melon, cut in small cubes
1 vanilla bean
5 mL (1 tsp.) tsp vanilla extract
2 chunks peeled gingerroot, about 1 cm (1/2 inch) each
2 juice of two limes
500 mL (2 cups) cup sugar
875 mL (3 ½ cups) cup yellow honeydew melon, cut in small cubes
625 mL (2 ½ cups) cup Charentais melon, cut in small cubes
Directions
1Mix melon cubes in a bowl and sprinkle with sugar. Cover with plastic wrap and allow to macerate in the fridge for 12 hours. Transfer melon to a saucepan and add lime juice, ginger, and vanilla bean.
2Bring to a boil and then reduce heat to medium-low. Let simmer for 1 hour, or until melon cubes become translucent and liquid has thickened.
3A good way to check if jam is done: pour a little of the cooking liquid onto a cold plate.
4If the cooled liquid wrinkles slightly when touched, the jam is ready. Remove vanilla bean and gingerroot.
5Serve jam on scones or toast, with pâtés and fine cheeses on bread, or over plain yogurt.
6: Add a little white balsamic vinegar to make a chutney to go with chicken, pork, and game meats.
7: Store jam in the fridge, or use canning methods to store at room temperature.
Disclaimer
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Personal Note
Personal Note