2 cups melon pulp
1 & 1/2 cups sugar
2 tbsps calamansi peel
1/4 cup calamansi juice
How to make melon jam:
- Put all ingredients in thick saucepan and mix well. Cook over low flame, stirring constantly until thick.
- Pour into sterilized dry jars while hot. Remove air bubbles and seal halfway. Seal completely when cold.
- Serve with hot pandesal.
- Note: To sterilize jar, boil for 25 minutes and drain upside down to dry.