Melon Jam

This one I don't remember where I got the recipe from. The ratio is 4:3 trimmed melon:sugar, by weight. As per usual, I made it over quite a few days, which does positive things to the flavor, but makes the sugar more caramelized so it is more brown than orange -- kind of a boring color. I used a cantaloupe from Sara's garden, half of a leftover green honeydew from the co-op, and half of a cantaloupe from Givens.

Melon Jam
65 oz melon flesh (trimmed of outside skin and inside seeds)
36 oz sugar
a vanilla bean
1t citric acid

cook, cool, repeat