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Rockmelon, lemon and white pepper jam

Name: Rockmelon, lemon and white pepper jam
Yield: 4
Ingredients: Finely grated zest of 2 lemons, plus 150ml lemon juice; 1kg rockmelon, cut into 3cm pieces; 850g caster sugar; 1/2 tsp freshly ground white pepper

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by Silvia Colloca

Cook and author

Oct 20, 2015

Ripe melon is balanced with the savoury bite of white pepper in this summery jam that will be sure to brighten your morning.

Finely grated zest of 2 lemons, plus 150ml lemon juice
1kg rockmelon, cut into 3cm pieces
850g caster sugar
1/2 tsp freshly ground white pepper

Method

1.

Combine lemon zest and juice, rockmelon and sugar in a large bowl. Cover with plastic wrap. Chill overnight to macerate.
2.

The next day, place the mixture in a large saucepan over high heat and bring to the boil. Reduce heat to low and cook, skimming any impurities from the surface, stirring occasionally and crushing fruit with the back of a spoon, for 45 minutes to 1 hour, until slightly thickened. Stir through white pepper. To check if jam is cooked, place a small plate in the freezer for 10 minutes. Drop 1 tsp jam onto plate. Let it set for 30 seconds, if it thickens, the jam is ready, if not, cook for a further 5 minutes and test again.
3.

Divide hot jam among four 1 cup (250ml) sterilised jars, seal and invert.