Recipe for a very delicious melon and green anise jam.

Preparation of the ingredients The day before, cut the melons, remove the seeds, and dice the flesh. Weigh the flesh to obtain 800 g, and weigh 600 g of granulated sugar. Jam is a preserve made with sugar, so sugar is essential! Gather the fruit cubes and sugar in a mixing bowl. Add the green anise seeds enclosed in a tea ball. Bring to a boil and let simmer for 10 minutes. Turn off the heat and let macerate until the next day.

Cooking The next day, remove the tea ball containing the anise. Blend the jam, add the lemon juice, and cook again for 20 minutes. Add the anise to taste.

Jarring Pour the boiling melon anise jam into your jars: I recommend using a funnel to avoid spills on the jar, which can lead to sticky lids later... Seal your jars tightly.