Melon Jam: the easy recipe

Blanch your jars, cleaned but not sterilized, in a large pot of water (about 8 to 10 jars depending on their size, but always prepare extra).

Cut the flesh of the melons into large cubes.

Put the melon, lemon juice, and split vanilla into a large pot. Let it simmer gently for 1 hour. Remove and wipe the jars with a clean cloth. After an hour, scrape the vanilla to leave all the seeds in the mixture and remove it. Blend the jam like a soup, then add the two packets of gelling sugar, stirring over high heat for 3 minutes.

Pour immediately into the jars. Seal them well and turn them upside down until completely cooled.

To finish, once they are well cooled, rinse the jars to remove any drips and store them in a cool, dark place (garage, cupboard, etc.).