Honeydew melon jam with peaches

Ingredients for 1 servings:

• ½ kg honeydew melon(s), without peel and seeds, diced
• ½ kg peach(s), pitted, diced
• 1 lemon(s), untreated, juice and zest
• 500 g gelling sugar, 2:1
• 1 pack of citric acid
• 1 vanilla pod(s), including the pulp

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 4 minutes; Total time approx. 34 minutes

refined with real vanilla

Halve the honeydew melon and scrape out the seeds. Separate the flesh from the rind and dice. Make a cross-shaped incision at the stem of the peaches and blanch them in boiling water, then peel off the skin. Halve the peaches, remove the stones, and dice them. Mix the flesh cubes in a tall saucepan with lemon juice and lemon zest. Using an immersion blender, puree the fruit—coarsely or very finely, as desired. Stir in the gelling sugar and citric acid. Add the vanilla bean pulp. Boil the mixture according to the instructions on the gelling sugar package for about 4 minutes until it bubbles. Test the setting (put 1 teaspoon of the mixture on a cold porcelain plate, wait a moment, and see if the jam sets). Immediately fill prepared twist-off jars, seal tightly, and turn upside down for 5 minutes. This yields approximately 4-5 jars of 200-250 g each.