Las summer I made a lot of different jams. They are stored on top of one of my kitchen cabinets: apricot, charente melon, raspberry, blueberry, plum, strawberry ...
Buy 4 medium Charente melons, ripe and sweet (they have to be heavy). Cut them in two, remove the seeds, and peel them.
Cut them in pieces, not too small, weigh them, and put them in a large salad bowl, or a pan.
Add 60% of the melon weight in sugar. Chose if you want to enhance teh flavor with lemon rind or ginger ... or your own idea! 
Cut thin slices of lemon rind. Be careful with the fertilizers, your lemon needs to be organic! About 3 or 4 Tbsp.
If you use candied ginger, cut it also in thin slices. I have done both and love them! 
Add your ingredient to the melon and sugar. Stir well. Let them macerate a few hours.
When ready, drain the pulp and put it in a smaller bowl. Put the juice and sugar (by now they are well mixed) in a large pan (cast iron, heavy stainless steel, or copper), and bring slowly to a boil. Let reduce 30 nminutes.
Buy 4 medium Charente melons, ripe and sweet (they have to be heavy). Cut them in two, remove the seeds, and peel them.Cut them in pieces, not too small, weigh them, and put them in a large salad bowl, or a pan.Add 60% of the melon weight in sugar. Chose if you want to enhance teh flavor with lemon rind or ginger ... or your own idea! Cut thin slices of lemon rind. Be careful with the fertilizers, your lemon needs to be organic! About 3 or 4 Tbsp. If you use candied ginger, cut it also in thin slices. I have done both and love them! Add your ingredient to the melon and sugar. Stir well. Let them macerate a few hours.When ready, drain the pulp and put it in a smaller bowl. Put the juice and sugar (by now they are well mixed) in a large pan (cast iron, heavy stainless steel, or copper), and bring slowly to a boil. Let reduce 30 nminutes.
Then add the pulp and cook 15 more minutes. Put in flasks as I indicated for the blueberry jam in a previous post.
If you like your jam thick to use it as a spread on a toasted baguette, you can add pectin at this point. Melon has no pectin (pectin is in the seeds, and fruit have more or less pectin, fruit like quince and apples have lots of pectin), your jam will be pretty liquid. But it will be perfect to mix with yogurt, to serve on top of a cottage cheese as an easy dessert, to eat with a scoop of vanilla ice cream.
If you like your jam thick to use it as a spread on a toasted baguette, you can add pectin at this point. Melon has no pectin (pectin is in the seeds, and fruit have more or less pectin, fruit like quince and apples have lots of pectin), your jam will be pretty liquid. But it will be perfect to mix with yogurt, to serve on top of a cottage cheese as an easy dessert, to eat with a scoop of vanilla ice cream.Bon appetit!
I am going to make this jam tomorrow,I will let you know my results! Thank you.
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