Melon jam with orange

From the melon we will need only the pulp. Cut it into medium-sized cubes. In principle, size does not really matter.

I wash an orange using the back of a dish washing sponge, under warm water. This is necessary in order to wash off from the surface of the peel all the harmful substances that citrus fruits are treated with for a longer shelf life. After a thin layer, we cut off the peel from the orange, we try not to touch the white layer, which will give the jam unnecessary bitterness. When the peel is cut, finely chop it, and peel the orange and squeeze the juice out of it.

We pour granulated sugar into a large saucepan, pour water and put the chopped melon there. Orange peel and orange juice are also sent there. We divide the vanilla pod in half, scrape off the seeds and add them to the pan with the rest of the ingredients. We throw the halves of the pod there as well.

Put the pan on a slow fire, bring its contents to a boil, cook the jam for 50 minutes. At the same time, I do not forget to mix the future delicacy often. It is best to do this with a wooden spoon.

While the jam is cooking, sterilize the jars and lids.To begin with, I wash them using soda, rinse them well and sterilize them over steam. Boil the lids. In principle, you can sterilize cans in any convenient way.

We put the finished jam hot in jars, roll up the lids and turn it upside down. We wrap it up with a blanket and leave it to cool down slowly for a day. After the jam can be put in the pantry or cellar for storage.

Everything is ready!