Easy<\/p>\n
4 people<\/p>\n
20 minutes<\/p>\n
45 minutes<\/p>\n
1 hour 5 minutes<\/p>\n
Summer is my favorite season, and it’s the time when I indulge in the tradition of making jams for the winter. Every year, I enjoy exploring new flavor combinations.<\/p>\n
– Jars: 4
\n– Melon: 750 grams
\n– Raspberries: 250 grams
\n– Lemon: 1 whole
\n– Granulated Sugar: 750 grams<\/p>\n
1. **Lemons**
\n Begin by zesting the lemon. Cut the zest into thin strips. Blanch the zest strips in boiling water, then refresh in cold water and drain.<\/p>\n
2. **Melons**
\n Halve the melons and remove the seeds. Then, chop the flesh into small pieces.<\/p>\n
3. **Cooking**
\n In a large jam pan, bring 15 cl of water to a boil with the sugar, lemon zest, and lemon juice. Add the chopped melon and let it cook over low heat for 30 minutes, stirring frequently. Add the raspberries and continue to cook for another 15 to 20 minutes.<\/p>\n
4. **Jarring**
\n Skim off any foam, then carefully ladle the hot jam into jars and secure the lids.<\/p>\n
These steps will help you to prepare a delightful melon and raspberry jam that captures the essence of summer in a jar, perfect for enjoying during the colder months.<\/p>\n\n\n