Melon Preserve with Port Wine (Conserva di Melone al Porto)
Category: Jams & Preserves
Serving Size: 4
Total Time: Approximately 1.5 hours (excluding sterilization time)
Ingredients:
| Ingredient | Amount |
|---|---|
| Melon | 5 kg |
| Port Wine | 80 g |
| Water | 500 g |
| Sugar | 350 g |
| Vanilla Bean | 1 pod |
| Cinnamon Sticks | 1 stick |
| Cloves | 3 whole |
Instructions:
Step 1: Sterilize the Jars
Before you begin preparing your melon preserve, make sure your glass jars are thoroughly sanitized. Start by rinsing them well under cold running water. Place them inside a large pot along with some kitchen towels to prevent the jars from hitting each other during boiling. Fill the pot with water, ensuring that it covers the jars completely. Bring the water to a boil, then reduce the heat and let the jars simmer for around 30 minutes. About 10 minutes before removing the jars, immerse the lids in the boiling water to sterilize them as well. Once done, turn off the heat and let the jars cool down in the water. Remove them once they are cool enough to handle.
Step 2: Prepare the Melon
Cut the melon in half and, using a melon baller, scoop out the flesh into small balls. Set aside the melon balls, as you’ll add them later to the preserve.
Step 3: Make the Syrup
In a large saucepan, add the water. Split the vanilla bean lengthwise, scrape the seeds out with a knife, and add both the seeds and the pod to the saucepan. Add the cinnamon stick and cloves as well. Bring the mixture to a boil, then lower the heat and allow it to simmer for about 10 minutes, allowing the flavors to infuse.
Step 4: Add the Melon to the Syrup
Once the syrup has boiled, remove the pot from the heat and add the melon balls. Allow the melon to sit in the syrup for about 15 minutes to absorb the flavors.
Step 5: Reduce the Syrup
Using a slotted spoon, carefully remove the melon balls from the syrup and set them aside. Place the syrup back on the stove over medium-high heat and let it reduce for about 15 minutes, or until it’s reduced by half. This will concentrate the flavors.
Step 6: Add the Sugar and Port Wine
Once the syrup has reduced, add the sugar and stir until it dissolves completely. Then, pour in the port wine and stir again. Bring the mixture to a gentle boil for another 5 minutes.
Step 7: Pack the Jars
While the syrup is boiling, place the melon balls into your sterilized jars. You can either use two 250g jars or one large 500g jar, depending on your preference. Be careful not to pack the melon balls too tightly, leaving about 2 cm of space from the top of the jar.
Step 8: Fill the Jars with Syrup
Once the syrup is ready, carefully strain it to remove the spices and pour the hot liquid into the jars, covering the melon balls completely but leaving about 1 cm from the top. Optionally, you can add the cloves, cinnamon stick, and vanilla pod into the jars for extra flavor, distributing them evenly. Seal the jars tightly.
Step 9: Process the Jars (Pasteurization)
If you’re using jars with screw-on lids, screw them on tightly, but not too tightly to ensure a proper seal. Follow the pasteurization guidelines from the Ministry of Health for the boiling process, as mentioned at the end of the recipe (or your local health department). For best results, boil the jars for at least 20 minutes after sealing.
Step 10: Check the Seal
Once your jars have cooled, test the seal. If you’re using jars with screw caps, press gently on the center of the lid. If it does not pop back, you’ve achieved a proper vacuum seal. If you’re using jars with rubber seals, pull the tab gently – it should make a clicking sound, indicating a proper seal. If the tab does not make a sound or feels soft, discard the jar, as the seal hasn’t formed properly.
Storage:
Store the sealed jars in a cool, dark place. Allow the preserve to sit for at least 24 hours before consuming, as this helps the flavors meld. Once opened, keep the jars refrigerated and use within a few weeks.
Serving Suggestions:
This delightful melon preserve with port wine makes for an excellent addition to your cheese boards, serving as a sweet contrast to the richness of cheese. You can also use it as a topping for desserts like cheesecake, ice cream, or yogurt.
Enjoy your homemade Melon Preserve with Port Wine, a rich and aromatic treat that perfectly captures the flavors of summer!
