Today’s recipe share is for a light, refreshing, mildly sweet jam made with honeydew melons. Serve melon jam on a slice of whole-grain toast, with fruit and oatmeal, or mixed into a low-fat yogurt for a better breakfast option. This recipe is fast and easy calling for only 3 ingredients and producing an interesting, fresh preserve in under half an hour.
Differences between jelly, jam preserves, compote, and marmalade:
- Jelly – the fruit and fiber is removed, fruit juice remains. It is firm and clear.
- Jam – the fruit and fiber remain, you can see the fruit.
- Preserves – the most fruit remains, sometimes in larger chunks, delicious on toasts or as appetizers and snacks coupled with cheese and crackers.
- Compote – another word for preserves (this word is used in Europe)
- Marmalade – citrus fruits cooked alongside their peels
Our melon jam recipe falls somewhere between being a jam and preserves. Light, aromatic chunks offer interest and texture to every bite.
There is no pectin in my recipe, mainly because I don’t have any in the house! If you prefer your jams to be thicker, add 1 to 2 pouches of liquid pectin.
Living in California we are blessed with many varieties of melons and fruit for most of the year. Honeydew melons peak in ripeness late summer through the fall season. They are grown in the central valley here in California or shipped from Mexico.
The riper the melon, the less sugar you will need for this jam.
How to find a sweet, ripe honeydew melon:
- it’s a little soft when you press on the blossom end (opposite of the stem end)
- the color of the rind is either creamy yellow or deep yellow (vs. green)
- there are small brown spots on the rind
- it feels quite heavy when held (more ripe and juicy)
- smells sweet and fragrant on the end where the stem was
If you are unable to find a sweet, ripe melon, not to worry. Cooking fruit down brings out the natural sugars creating a delicious preserve.
Making this melon jam is quick and easy!
Aside from stirring the pot, the only real work in making this jam is cutting up the melon.
How to cut a melon quickly and easily:
- cut a whole melon in half – if it’s oblong cut it vertically
- scoop the seeds out of the melon halves with a large spoon and discard/compost the seeds
- slice the halves into quarter wedges about 1 inch thick
- carefully near the rind to get the flesh out and discard the peel
- cut the flesh of the melon into small chunks about 1/2 inch in size
Here is a short video demo of how to cut a honeydew melon for this recipe:
Definitely click over to our recipe for delicious, rustic Persian Barbari Bread – my absolute favorite way to enjoy butter and jam is with this iconic Persian bread.
If you are inspired by this recipe and would like to try another fresh fruit jam, be sure to check out my post for Fresh Red Plum Compote Jam!
I love that recipe but surprised as to only 2 TB of sugar
How will it become jam?!
just keep cooking it down… the melon should make it sweet enough, depending on if it’s in season. Add more sugar if needed. Hope that helps Sue!
Does this not need to be water bathed for preserving?
Hi Ashley! Thank you for your comment. Water bathing is a great idea for preserving jams. In our house we typically make small batches and consume our jams and compotes quickly! Thank you for making a note of that preservation technique and I wish you well! p.s. did you try the recipe? If so, how do you like melon jam??
How long refrigerator life and how long a shelf life once water bathed?
I would say it depends on what you are storing the jam in. Typically an airtight mason jar for up to 6 months however fresh is always best! Once the jar has been opend I would say try to use in 2 to 3 weeks. Hope this helps.
I never water bath my jars of jam. Why do you do it?
Hi Jean, great question. The water bath method provides an extra level of protection and guarantees that the contents are properly processed, making the jam safe for long-term storage in your pantry. Without this step, jam should be refrigerated and treated as a perishable item. Hope that helps!
Is this a high enough acidity to water bath? We have an excess of casaba melons that i need to preserve asap.
Hi Karina, I have not tried using a water bath to make this jam. I’m not sure that melons have enough acidity to preserve this way. Might you add some lemon or lime juice perhaps? Casaba melons should be delicious in this light jam. Let us know how it goes and how you like it. If you could also rate the recipe card that would be very helpful and many thanks for your comment!
Hi Ashley, If you are struggling with finding an answer then preparing the melons and then freezing is always a good option. I can’t think of this causing any problems until you get the advice you need.
Thank you for this inspired recipe.
I was so disappointed when I cut open my galia melon it was not ripe for friends for dinner, but I kept the flesh.
Then I found your recipe. 🎉 No I didn’t make spreading jam, but I do use this in my porridge, it’s excellent.
I put this in a hot jar, no water bath, I did pour the excess liquid away after 25 mins of boiling.
That’s a resourceful solution too! Thanks for sharing Joy.
Hi. Would this recipe work with pears?
Thanks!
Hi Mary Beth, my guess is that pears would work as they are also a fruit that has a high water content. Please give it a try and report back. Would be lovely on a fall cheese platter! Love the idea and happy my recipe has inspired you <3