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    Home » Recipes » Condiments

    This site contains affiliate links to various websites, including Amazon.com. read more

    Melon Jam with Tarragon is a Unique Condiment

    Published: Jul 16, 2014 · Modified: Oct 12, 2022 by Audrey · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Homemade Cantaloupe Jam is a unique condiment and great way to preserve summer melons for months to come, if it lasts that long.

    Melon Jam? with Tarragon? What is Tarragon anyway? You can use it in more than Béarnaise sauce? Is the jam any good?

    Yes. Yes. An herb. Yes. Yes.

    yellow jam on heart shaped toasts with text overlay "melon jam with tarragon"

    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.

    This recipe is from Home Made Summer by Yvette Von Boven.

    What type of melon should I use to make jam?

    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).

    Tips for Jam Making and Canning

    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 I've discovered in my own jam making journey.

    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. Use fresh jars and boil everything before and after filling.

    Or, just put the jam in a container directly in the fridge, it'll keep for a few months.

    yellow jam on heart shaped toasts with text overlay "melon jam with tarragon"

    Recipe

    Print Recipe Pin Recipe

    Ingredients
     

    • 2 ¼ pound ripe melon (see note) (peeled, cleaned and chopped)
    • 5 cups sugar
    • 1 packet (1.75 ounce powdered pectin)
    • 1 orange (halved and seeds removed)
    • 1 lemon (halved and seeds removed)
    • 4 -5 tablespoons fresh tarragon (finely chopped)

    Instructions
     

    • Put the melon, sugar and pectin in a large non reactive pot. Squeeze the orange and lemon, add juice and rinds to the bowl. Mix and let sit (macerate) for ½ - 6 hours.
    • At least 10-15 minutes before cooking, place 2 metal teaspoons (tablespoons) in the freezer.
    • Place the pan over high heat and bring to a boil, reduce the heat to low and simmer for 5 minutes. Remove from heat.
    • With your stirring spoon place a small amount of jam onto one of the frozen spoons and let it cool for about 15 seconds. If the jam is still too liquid, cook for another few minutes and retest with the other spoon.
    • Remove the orange and lemon rinds and add the tarragon. Use an immersion blender briefly to blend in the herb.
    • Immediately ladle the hot jam into sterilized jars to the ¼ inch line. Process for 15 minutes in a boiling-water canner.

    Notes

    Use any kind of melon except watermelon for this recipe (the water content is too high).
    Makes 4 half pint jars.

    Until next time, happy eating.
    ~Audrey

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    Reader Interactions

    Comments

    1. Heather @ Join Us, Pull up a Chair

      July 16, 2014 at 2:42 pm

      Such a unique and different recipe for jam! It sounds good with the addition of citrus!

      Reply
    2. Saundra @ FamishedFish

      July 20, 2014 at 7:13 am

      Oh yummy!

      Reply
    3. bel

      July 23, 2014 at 5:05 am

      Love the idea of this. I love Tarragon, use it all the time its one of my favourites so this is a fab recipe for me 🙂 That is such a brilliant idea love it a food book club. will be great fun to be a part of.
      Thanks for sharing again for Sunday Brunch xx

      Reply
    4. Elle Hipolito

      July 24, 2014 at 5:13 am

      Oooohh, this looks yummy! I've never made jam before. This might be my first!

      Reply
    5. Kristina & Millie

      July 24, 2014 at 3:20 pm

      I had no idea you could make jam from melons but why not? sounds so good I have to try it! Thanks for sharing with us!

      Reply

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    Welcome, I'm Audrey, an avid "maker" that believes home made is better.

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