Melon d’Espagne jam

1 kg melon d’Espagne

450 g granulated sugar

Soak overnight

Flavouring

recipe 1: 1 vanilla pod

Recipe 2: Fine slivers of 1 small mandarine

Thumb-size small piece of ginger, finely sliced

Slice melon into chunks (discard skin), remove all seeds and place in a large bowl. If you want to make different flavoured jam, divide melons into two bowls. Pour sugar on melon and mix well. In one bowl mix melon and sugar, in the other mix melon, sugar and add ingredients from recipe 2. Cover with cling film and leave to macerate overnight. For recipe one, in a large pot, pour soaked melon, slit the vanilla pod along its length, scrape off the seeds using the tip of a knife and mix with melon.

For recipe 2, cook in another pot. Cook on a low heat, stirring from time to time, for 40-45 minutes, or until consistency is thick and glossy. Pour jam into glass jars and leave to cool.

Tip: Be careful not to overcook as the jam will become to stiff and pasty.

Serve with home-made scones.

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