In some ways it's wrong to make jam from melons, they are so epic fresh. But melon jam, atleast the way I make is damn good. It gets very caramel-y. The batch I made this year I did 83 oz fruit (weight off of the rind), some lemon juice, and 42 oz sugar. I do it the way I do all of my jams, macerating the fruit for a day with the sugar, heating, letting it sit, heating, and so forth. Usually it takes me 4-5 days to finish a batch. Last year's post was equally short/boring/unillustrated, looks like I used a little more sugar last year.
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