My attempt at melon jam has to be the stickiest thing I’ve ever made.
I tried the recipe with New Jersey canning buddy earlier this year and have been waiting for the Ontario melons to roll in so I could try it again. But either we did things more efficiently last time, or I left before the cleanup, because this recipe was seriously sticky, and I keep coming across new surfaces in the kitchen and elsewhere that I didn’t wipe down yet. My fingers are still sticky underneath my wedding ring, I now discover. I mean huh?
The full recipe is listed over here, but the process goes something like this. Peel and chop a ripe, juicy melon, a sticky task at the best of times, then add sugar to compound the stickiness. Then macerate it for several hours and separate out the fruit (sticky) boil up the syrup (sticky), add fruit, more sugar and other yummy stuff (sticky), boil (sticky), add pectin (surprisingly not sticky), boil again (sticky) and splosh into jars (sticky). Spend a long, time cleaning up.
But while last time we snafued by adding one pouch of liquid pectin rather than the two the recipe called for, and ending up with syrup, this time I snafued by adding just two cubes of my home-made pectin, and it clearly needed far, far more than that to set.
I offer melon syrup, with bits. Delicious, limey, gingery, melony syrup, but syrup nonetheless, a few notches runnier than maple syrup.
- Add to Greek yogurt for a seriously yummy desert
- Boil it up again with another couple more cubes of pectin, and hope it sets this time
- Use it as a syrup, probably diluted with water or even wine, to poach other fruit, infusing pears, apples, apricots or peaches with that glorious melon-lime-ginger taste
Right now I like the idea of option 3.
But I reserve the right to change my mind.
Any other ideas?