Melon Jam Recipe Like a Calisson

Fruit maceration I prepare my jam like a traditional sweet over 2 days. The day before, cut the melons, remove the seeds and skin, and cut the flesh into cubes. Weigh the volume of melon flesh, and weigh 70% of that weight in powdered sugar. Add lemon juice, mix, and let it macerate until the next day.

Cooking The next day, blend the almonds to obtain a powder and roast for about ten minutes in an oven preheated to 180°C. Cut the orange peels and the candied melon into small cubes. Pour the melon pieces and the melted sugar into a jam pot or a large pot. Bring to a boil. Blend the jam and let it simmer for 12 minutes. Add the almond powder and the diced candied fruit. Mix and let it simmer for another 3 minutes.

Jarring Pour the hot melon jam into your jars: I recommend using a funnel to avoid making drips on the jar, which can lead to a sticky lid later... Seal your jars tightly.