Melon and Orange Jam in a Slow Cooker

Cooking method

1. Step 1:

   

   Gather everything you'll need for canning ahead of time.

2. Step 2:

   

   Rinse the orange, then peel it and remove the white pith. It should be juicy and a little tart. Cut the fruit into small cubes. You can use grapefruit instead, but be sure to remove the bitter inner membranes and keep only the flesh.

3. Step 3:

   

   The melon should be nice and firm, with no dents or bruises, a dry stem end, and a sweet vanilla-and-pear aroma. Wash it well under running water, cut it in half, and scoop out the seeds. Cut it into slices, trim off the rind, and dice into small cubes.

4. Step 4:

   

   Spread the diced melon over the bottom of the slow cooker.

5. Step 5:

   

   Carefully layer the diced orange on top.

6. Step 6:

   

   Finish by adding the sugar, vanilla sugar, and sesame seeds to the slow-cooker pot.

7. Step 7:

   

   Set the slow cooker to the "Stew" (simmer) setting for 1 hour, stirring the mixture now and then as it cooks.

8. Step 8:

   

   After an hour, when the slow cooker beeps, your melon-and-orange jam is ready. Carefully ladle it into sterilized jars, screw on the lids, turn them upside down, and wrap them in a blanket until fully cooled. Store somewhere cold — the refrigerator or a cellar.

9. Step 9:

   

   Seal with a sterilized lid. Let it cool and store it somewhere cool until a special occasion.