Ingredients
300 grams muskmelon, roughly chopped
4 tablespoons sugar
3 star anise
1/8 teaspoon salt
1 tablespoon lemon juice
Method
Sources
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RecipeNLG
dataset
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Gathered
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Eight-pointed pods — pho, Chinese five spice, red braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
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Eight-pointed pods — pho, Chinese five spice, red braising
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dual-size scooper — melon balls, butter balls, cookie dough
Ground star anise — baking, five spice blend, quick flavoring
Anise seeds — Italian biscotti, Scandinavian baking, digestive
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Add melon and sugar to a heavy bottomed pot and cook covered until the fruit has softened, about 5-6 minutes. Break down the fruit by pressing down with a potato masher. Add the star anise, salt, and lemon juice and continue to cook uncovered on a low flame for 10-15 minutes until the melon starts to get pulpy. Stir often, and keep an eye on it constantly as the sugar tends to stick to the bottom if left unattended. Check the consistency by taking a spoonful of jam and letting it drop back down into the pot. If it clings slightly to the spoon and falls in a clump, it's done. If it looks too wet still, continue cooking for a further 5 minutes. Once done, scoop out the star anise and discard. Ladle the jam into a glass jar and refrigerate.