Melon and Vanilla Jam
This classic preserved French melon recipe is perfect if you don't know what to do with your melon. The jam is great on toast, served with pancakes, added to baking recipes or spooned in yoghurt/vegan yoghurt. Give this recipe a try, you will be surprised how good it is.
- No vanilla pod? Use 1 tsp of vanilla paste instead.
- No golden caster sugar? Use regular caster sugar instead.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
1 Melon (any )
1 Vanilla pod
50 g Golden caster sugar
For the melon seeds:
a pinch of Ground cinnamon
1 tsp Vegetable oil
- Peel, seed and chop the melon. Do not discard the seeds - compost the melon peels.
- Place the melon in a saucepan, along with the sugar. Cut the vanilla pod lengthwise and use a small knife to scrape the seeds out. Add both vanilla seeds and pod to the pan.
- Mix to combine, and place the pan over a medium heat. Cook for 30 minutes, stirring often, or until you have a jam consistency. The mixture will look very watery at first, do not worry, just keep cooking until reduced.
- In the meantime, prepare the melon seeds. Preheat the oven to 180 C/160 fan/4 gas mark. Place the seeds in a saucepan, cover with water and boil for 3 minutes. Drain, pat dry and place into a baking dish. Sprinkle it with ground cinnamon and add a drizzle of oil.
- Toss to coat and bake for 4-5 minutes, until golden. Remove from the oven, and set aside to cool.
- Pour the melon jam into a clean upcycled glass jar, top with a few melon seeds and set aside to cool. When cool, store the jam in the fridge.
How to store
Store the melon in the fridge for up to 15 days, or in the freezer for up to 1 month. If you decide to freeze the jam, make sure to leave sufficient space on the top of the container to account for expansion, as the water part of the fruit will turn to ice.
The melon jam is delicious on toast, pancakes, crepes, in baking recipes or simply with yoghurt/vegan yoghurt.