Rockmelon, bay leaf and white pepper jam
Ingredients
4x 250 ml glass jars
1 kg rockmelon, peeled and cut into chunks
Juice of 1 lemon
150 ml freshly squeezed lemon juice
500 g caster sugar
3–4 bay leaves
1 ½ teaspoon freshly ground white pepper
Cheese for serving.
Method
Cut your rockmelon in to chunks. Combine the rockmelon, lemon juice, caster sugar and bay leaves in a large saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, skimming any impurities from the surface, stirring occasionally and crushing the fruit with the back of the spoon, for 40–50 minutes until slightly thickened.
To sterilise jars, clean in soapy water. Place jars and lids in a deep saucepan over high heat. Cover with cold water. Bring to the boil. Reduce heat to medium and boil for 20 minutes. Carefully remove the jars and place on the bench on a tea towel. Allow to air-dry or pat dry with clean paper towel.
To check if the jam is cooked, place a small plate in the freezer for 10 minutes. Drop 1 teaspoon of jam onto plate. Let it set for 30 seconds, if it thickens and wrinkles when pushed with your fingertip, the jam is ready. If not, cook for a further 5 minutes and test again.
Once the jam is ready remove it from the heat and add in your white pepper.
Pour the hot jam into the sterilised jars, secure the lids, closing firmly, and tip the jars upside down to create a vacuum. Allow to cool down inverted.
Store in the pantry for up to 3 months. Once opened, store in the fridge for 10 days.
