The recipe calls for cantaloupes, but you could use other melons too, I expect -- honeydew melon might be an especially nice substitution. To make six 1-cup (250 ml) jars you'll need:
Prep Time: 30 minutes
Cook Time: 50 minutes
Ingredients:
- 2 melons, peeled, seeded, and weighed -- about 1 k, or 2 1/4 pounds
- A scant 2 pounds (800 g, or about 3 4/5 cups) granulated sugar for every 2 1/4 pounds (1 k) melon pulp
- The juice of 2 lemons
- 24 blanched, peeled almonds
Preparation:
Dice the melons; if the flesh that was near the rind is hard, blanch it for 2 minutes. Next, combine sugar, lemon juice, and diced melon in a bowl and let the mixture sit for a couple of hours. Transfer the mixture to a pot and simmer it for 50 minutes over a medium flame, stirring occasionally and removing the foam that rises to the surface with a slotted spoon or strainer.
In the meantime, heat your oven to 240 F (120 C) and heat the jars and their lids for 10 minutes.
5 minutes before the cooking time is up for the jam, stir in the almonds. When the time is up, fill the hot jars, screw the lids on, upend them, and let them cool.
In the meantime, heat your oven to 240 F (120 C) and heat the jars and their lids for 10 minutes.
5 minutes before the cooking time is up for the jam, stir in the almonds. When the time is up, fill the hot jars, screw the lids on, upend them, and let them cool.
