MELON JAM

Vegearian - celiac and lactose intolerant safe - dessert

2 melons (I had Heart of gold)

2 apples

1 lemon, juice and peel (only the yellow part because the white is bitter)

2 cups sugar

After the Italian Festival I had 1 1/2 melon and wanted to make some jam, because they were getting too ripe and I found a recipe that I changed a little (especially in the sugar content).

Peel melons and remove seed, then cut in small cubes and arrange them in a stainless steel saucepan with lid; repeat with the apples and add them to the melon dices. Add sugar, lemon juice and peel and stir well to toss all ingredients. Cover with lid and refrigerate for 12 hours.

After the "marinating time", place the saucepan on medium-high heat, covered, until it boils, then remove the lid, lower heat to medium and cook until juices are thickened, stirring frequently but not continuously.

When it starts thickening, lower heat to simmer and cook until you reach the desired consistency; keep stirring frequently.

In the meantime, put hot water in your jars to warm them up (so they won't "explode" when you pour boiling jam in).

When your jam is ready, empty the jars from the water and fill with jam, close with its lid and turn them upside down: this way they'll seal without boiling them. Let them cool down and store in cupboard for up to 6 months (mine never last that long).

- This jam has a lower content in sugar; anyway, taste your melon before adding sugar: if they're sweet as mine were, use less sugar.

- I don't exactly know how long I cooked the jam, I just checked the consistency; probably around 1 1/2 hour.