Recipe pictures
You’re cooking one of our recipes? Share the pictures of your culinary masterpiece on our website for a chance to win an awesome apron from Recipes Quebecoises. There will be a draw every month.
Ingredients
- 625 mL (2 1/2 cups) Charentais melon, cut in small cubes
- 875 mL (3 1/2 cups) yellow honeydew melon, cut in small cubes
- 500 mL (2 cups) sugar
- Juice of two limes
- 2 chunks peeled gingerroot, about 1 cm (1/2 inch) each
- 1 vanilla bean OR 5 mL (1 tsp.) vanilla extract
Preparation
- Mix 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. Bring 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.
- A good way to check if jam is done: pour a little of the cooking liquid onto a cold plate. If the cooled liquid wrinkles slightly when touched, the jam is ready. Remove vanilla bean and gingerroot. Serve jam on scones or toast, or with pâtés and fine cheeses on bread, or over plain yogurt.
Cook commentary
Serves : 500 mL (2 cups)
Variation: Add a little white balsamic vinegar to make a chutney to go with chicken, pork and game meats.
Storage: Store jam in the fridge, or use canning methods to store at room temperature.
No comment