Melon jam with raspberries

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cut the melon into thick slices, remove the flesh from the skin and remove the seeds. Cut the flesh into small cubes. Sort the raspberries. Weigh 900 g melon cubes and mix with raspberries and jam sugar in a large, tall pot. Wash lemon thoroughly, dab dry and cut in half. Squeeze one half of the lemon, cut the other half into thin slices and then quarter them.

2. 2

   Add lemon juice and pieces of lemon to the prepared fruit. Bring to the boil while stirring constantly and let it boil fizzily for about 3 minutes. Make a jelly test (for this purpose put 1 teaspoon of the hot jam on a small plate and let it cool down). Fill prepared glasses to the brim with the hot jam and close them with twist-off lids. Immediately turn the glasses upside down and let them stand on the lid for about 5 minutes

3. 3

   Results in approx. 4 glasses of 450 ml capacity