How To Make Pineapple and Melon Jam

Homemade Jam Recipes

Ingredients: Pineapple and Melon Jam Recipe

Photo of Pineapple1 medium sized pineapple
2 lb / 1,000 grams of melon flesh (Cantaloupe, Honeydew or Galia varieties of melon are ideal for this recipe)
3 lb / 1,300 grams of white sugar (use granulated sugar)
3 lemons

Method - What To Do

Peel the melon and cut into quarters, so that you can make a start on removing all of the seeds. Cut the melon flesh into small cubes and place into a deep pan, together with the juice of the three lemons.

Photo of MelonThe next step involves the preparation of the pineapple. Cut off the skin of the pineapple, to reveal the yellow flesh. Trim off any remaining pieces of skin and then cut the pineapple flesh into rings, discarding the central core section of the fruit. Cut the flesh into squares and then add to the melon and lemon mixture waiting in the saucepan.

Boil the pineapple and melon pieces for roughly 30 minutes, stirring a little so that they don't stick to the pan. After this time, the fruit should have become soft and be starting to break up into pulp and smaller pieces.

Take the pan away from the heat of the hob and stir in all of the sugar so that it dissolves. Keep stirring until you can see that there are no sugar crystals left, and then place the saucepan back onto the heat. Bring the pineapple and melon jam to a strong boil for ten minutes, stirring during this time to prevent the chance of burning, and then take the pan off the heat once more, to test the mixture's jelling properties.

This is best done by dripping some onto the centre of a saucer or dish that is extremely cold (chilled beforehand). As soon as the jam begins to show signs of setting within a minute, forming a thin skin and wrinkling when scraped, it means that it is ready to set in jars. If the jam remains slightly runny and is clearly not yet ready to set, then simmer for a few more minutes and test once more, repeating this cycle of simmering and re-testing as many times as you need to.

When your pineapple and melon jam has clearly found its setting point, turn off the heat and place the pan away from the cooker, so that the jam can begin to cool and thicken. Skim off any impurities and scum that have settled on the surface, and then spoon into sterile jars, placing wax discs on top of the jam in each jar before screwing on the lids.

Pineapple and Melon Jam Recipe - More Jam Recipes.