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Ingredients
Melon Jam
Rinse 2 screw-top jars (each 400 ml) (approximately 14 ounces) with boiling water and leave upside down to dry on a kitchen towel.
Halve melon, scoop out the seeds using a spoon, cut into quarters and peel.
Measure 500 g (approximately 2 1/4 cups) of the flesh and chop into small pieces.
Place the melon in a pot and stir in the jam sugar. Set aside for 20 minutes, covered.
Meanwhile, rinse limes under hot water and wipe dry. Finely grate the zest of 1 lime.
Juice both limes and add to the pot along with the zest.
Bring melon mixture in pot to a boil. Cook for 5-7 minutes over high heat, stirring constantly.
If needed, cook for another 1-2 minutes, or until the mixture has thickened.
Ladle hot jam into jars and seal immediately. Turn upside down on a damp cloth and then set upright again. Cool to room temperature, about 30 minutes. Refriegerate up to 3 weeks.
(Percentage of daily recommendation)
| Calorie | 799 cal. | (38 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 188 g | (125 %) | ||
| Sugar added | 154 g | (616 %) | ||
| Roughage | 1.4 g | (5 %) |
Healthy, because
Melons are characterised by low calorie content and high water content, which makes them taste so refreshing. Sugar melons such as the Galia used here have a particularly high vitamin C, beta-carotene, calcium and potassium content.
Even smarter
Net, cantaloupe and honeydew melons are also considered sweet sugar melons and may gladly replace the Galia. In any case, the following applies when buying them: Ripe fruit has a pleasantly sweet smell and yields slightly when slight pressure is applied to the end of the stem.