Cantaloupe Jam with Lime and Ginger

How to prepare cantaloupe jam with lime and ginger

1. Cut the cantaloupe in half, remove the seedy part and then with a spoon scoop out the flesh into a pot. Add the ginger sliced very thin (use a vegetable peeler), the grated zest from the lime and the lime juice. Sprinkle the sugar on top, mix gently and let it sit for 2 hours. During this time the cantaloupe will release a lot of juice.
2. Then put on low heat until the sugar dissolves (about 5 minutes) and then on high heat for 15 minutes, until the white foam that forms disappears. Lower the heat again to low and cook for another 1 hour, stirring occasionally.
   * to make sure it has set, take a teaspoon of jam and leave it on a plate to cool; if it's gelatinous and doesn't run off the plate when cold, the jam is ready!
3. Place a 600g jar in the oven heated to 200°C and leave for 30 minutes to sterilize. Put the hot jam in it, seal with a lid and then turn the jar upside down for 5 minutes to create a vacuum. Then put the jar under a blanket and let it cool there overnight. Store over winter in a cool place.

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