Difficulty: 3/5
As experienced preservers know, this jam captures summer's essence with ripe melons and a sophisticated rum-anise twist. Select green-fleshed watermelons and fully ripe melons. Peel and seed both, cutting the flesh into large pieces.
Peel oranges and lemons raw, cut into pieces, and remove seeds. Place the melon and watermelon flesh in a large bowl with 1 kg granulated sugar and anise seeds. Cover and macerate in the fridge for 24 hours, stirring twice.
Drain the fruit in a colander over the jam pot. Slowly boil the collected syrup for 5 minutes. Add the fruit flesh and half a lemon, quartered.
Bring to a boil, then simmer gently for 1 hour, stirring often. Skim foam for 3 minutes. Remove lemon quarters.
Meanwhile, cook the orange and lemon pieces with the remaining watermelon in another pot over low heat until juices evaporate. Weigh the mixture and add 400 g sugar per kg of fruit (incorporating gelling sugar as needed).
Return to the pot, stir with a wooden spoon, and cook over low heat for 20 minutes.
Add vinegar and rum to this mixture, stirring well.
Combine both preparations in one pot. Gently boil while stirring to blend thoroughly. Pour into sterilized jars and seal. Enjoy this trusted family recipe for vibrant, flavorful preserves.
