Rhubarb-melon jam with vanilla

Ingredients for 2 servings:

• 850 g rhubarb
• 1,150 g melon(s) (watermelon)
• 1,300 g gelling sugar (2:1)
• 1 lime(s)
• 1 lemon(s)
• 1 tsp vanilla powder or the pulp of a vanilla pod

Instructions

Working time approx. 1 hour; Rest time approx. 4 hours; Cooking/baking time approx. 5 minutes; Total time approx. 5 hours 5 minutes

First, peel the zest from the lime and lemon, mix it with the preserving sugar to flavor the sugar. Then, squeeze the fruit and mix in the juice. Peel the rhubarb and cut it into pieces, then cut the melon flesh into pieces, removing the seeds. Add the vanilla and then mix it with the preserving sugar. Let it sit for 3-4 hours. Blend everything with a hand blender. If desired, leave it chunky. Bring the mixture to a boil, simmer for 3-4 minutes, or even 5 minutes, to test for setting, and then immediately pour into hot, rinsed jars and seal them (screw caps). I haven’t turned them upside down for years, and they still pop. This has the advantage that the lid doesn’t stick to the jar if it’s too sticky.