Yellow Melon Jam

Ingredients

• 2000 g — Yellow melon flesh/pulp
• 100 g — Solid stevia sweetener
• 100 ml — Lemon juice

Preparation

1. I washed the melon. I peeled it, removed the seeds, then diced 1 kilogram of melon and blended the remaining 1 kg to extract the juice.
2. I mixed the resulting purée with the diced melon and let it reduce over low heat for about 30 minutes (depending on how juicy the melon variety is and how thick you want the jam), stirring to prevent it from sticking to the pot.
3. I added the sweetener and lemon juice and let it cook for another 10 minutes, then poured the jam into jars, sealed them with new lids, wrapped them in a blanket, and left them to cool until the next day!

Additional notes

The stevia sweetener should be added in the last 10 minutes of cooking, as it crystallises. I use this jam to fill crepes, top papanași dumplings, or as a cheesecake layer! This jam is low calories, low carbs, and low costs compared to store-bought versions that contain preservatives.

Recipe in pictures

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