Ingredients:

MELON PULP 1 kg
SEEDED SUGAR 250 gr
LEMON 1/2

How to make melon jam:

Step 1
Cut the melon in half, remove the seeds and internal filaments then peel it.

Step 2
Cut it into cubes.

Step 3
Transfer them to a saucepan and add the sugar.

Step 4
Mix the juice of half a lemon.

Step 5
Cook over medium heat, stirring occasionally.

Step 6
Gradually the texture will become more and more creamy and gelatinous; continue to stir over low heat.

Step 7
When the jam has reached the right consistency, which should be firm and not liquid, turn off the heat.

Step 8
Put a teaspoon on a saucer and place it in the refrigerator for 30 minutes. If, when separating it with a teaspoon, the furrow remains well defined, the jam will be ready.

Step 9
Immediately pour the still hot jam into the sterilized jars.

Step 10
Close the lids and immediately invert the jars to create a vacuum seal. Let them cool upside down.

Step 11
Store the jam jars in a cool, dry place and place them in the refrigerator once opened.

Storage:
Melon jam can be stored in sterilized glass jars for 6 to 12 months in the pantry; once opened, place it in the refrigerator and consume it within 3-4 days.