John Myers
Ingredients for 1 servings:
- 225 g plum(s), pitted
- 415 g plum(s), pitted
- 170 g carrot(s), peeled
- 600 g Galia melon, peeled and pitted weighed
- 3 lemon(s), juice and pulp
- 375 g gelling sugar 3 plus 1
Instructions
Working time approx. 40 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 45 minutes
With plums, prunes, carrots, lemon and Galia melon
Wash and stone the plums and damsons. Peel the carrots and cut into large pieces. Halve the melon, remove the seeds, and scoop out the flesh with a spoon. Place all the fruit, the carrots, the juice, and the lemon flesh in a blender and blend on full speed for 2-3 minutes. Because of the large quantity, this may need to be blended 2-3 times, depending on your blender. It’s important to add the watery melon flesh to the blender along with the carrots to ensure there’s enough liquid to blend the carrots thoroughly. Place the fruit and vegetable puree in a large saucepan, add the gelling sugar, and mix well. Bring to a boil, stirring occasionally. Then simmer for 4-5 minutes, stirring occasionally. While the jam is still hot, pour it into jars and seal immediately, turn them upside down, lid down, and allow to cool.
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