Rockmelon, bay leaf and white pepper jam

The bay leaf and white pepper make this a sweet-savoury melon jam, perfect to serve with cheese. It also makes a lovely gift.

Rockmelon, bay leaf and white pepper jam. Credit: Silvia's Italian Masterclass

• makes

  4 jars

• prep

  5 minutes

• cook

  45 minutes

• difficulty

  Mid

Stream free On Demand

Edible Festive Gifts

episode • Silvia's Italian Masterclass • 

Cooking • 

30m

G

episode • Silvia's Italian Masterclass • 

Cooking • 

30m

G

Ingredients

• 1 kg rockmelon, peeled and cut into chunks
• 150 ml freshly squeezed lemon juice
• 500 g caster sugar
• 3-4 bay leaves
• 1½ tsp freshly ground white pepper

You will need 4 x 250 ml glass jars.

Instructions

1. 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.
2. Meanwhile, 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.
3. 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.
4. Once the jam is ready remove it from the heat and add in the white pepper.
5. Pour the hot jam into the sterilised jars (the bay leaf can stay in, or remove if desired), secure the lids, closing firmly, and tip the jars upside down to create a vacuum. Allow to cool down inverted before storing.
6. Store in the pantry for up to 3 months. Once opened, store in the fridge for 10 days.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Edible Festive Gifts

episode • Silvia's Italian Masterclass • 

Cooking • 

30m

G

episode • Silvia's Italian Masterclass • 

Cooking • 

30m

G