Yes. Yes. An herb. Yes. Yes.
I understand your confusion. Melon is not the first fruit that comes to mind for jam making to me either. Sure, I have made Watermelon Rind Preserves, but I never thought of making jam from the actual fruity part. Like the Watermelon Rind Preserves, I got the idea from a book.
I recently joined some awesome bloggers in the Cookbook Club Reviewers. Think “book club” for cookbooks! Perfect for me, isn’t it? Every month we pick a cookbook, try a few recipes then blog about them. For our inaugural book we are doing Home Made Summer by Yvette Von Boven.
I made two recipes, the Melon Jam with Tarragon and White Gazpacho. Both were very tasty. I used cantaloupe to make this one, and I liked the citrus and tarragon accents. You can use any melon except watermelon (the water content is too high for proper gelling).
This jam is a great “starter” recipe for people that are new to jam/jelly making since it uses powdered pectin to gel. I have been making jam for quite a few years now. I am not any expert by any means, but I did add a few tips of my own to the recipe below, plus updated the ingredients (Jam Sugar is not easy to find here in the U.S.) as well as the instructions for canning for food safety. You might want to read through these instructions on Ball’s Fresh Preserving site if you haven’t canned before. Don’t be intimidated, it is easy. Or, just put the jam in a container directly in the fridge.
Now, about the book. It is a beautifully photographed and illustrated book. The recipes are quite varied and reflect the author’s Irish upbringing as well as her time spent in Amsterdam and Provence. Some dishes might seem “exotic” to most Americans (I thought Quark was a character on Deep Space Nine?). However, they are all fairly simple to make.
Interested? How’d you like to win a free copy? The Cookbook Club Reviewers are giving away a copy to one lucky person. Entry is easy, and you might just discover some great new bloggers along the way.
Until next time, happy eating.