John Myers
Melon and Apricot Jam
The perfect melon and apricot jam recipe with a picture and simple step-by-step instructions.
- 700 g Melon meat, weighed
- 200 g Apricots, weighed
- 150 ml White wine dry
- 500 g Preserving sugar 2: 1
- Cut out the pulp of the melons (I had half a futuro and half a cantalopemelon) and cut about 50 grams into small cubes and set aside. Stone the apricots and dice them too. Now puree everything finely.
- Mix everything with the sugar and the wine, add the diced melon pieces and then bring the mixture to a boil. Let it simmer for at least 4 minutes and then make a gelation test.
- Then immediately pour the mass into prepared jars (jars should stand on a damp cloth, so you take the tension off the jar when the hot mass is poured in), put the lid on and leave it on the head for a good 5 minutes so that the jar draws a vacuum . Then turn it over and cover it with a cloth and let it cool down slowly.
- 4th mass makes 9 glasses of 220 ml each.
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