Citron Melon Jam with Orange and Star Anise

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces sugar

1 organic orange

1 star anise

½-inch piece vanilla bean

Juice of 1 to 2 lemons, to taste

 

Coarsely grate the melon in the food processor or by hand. Wash the orange under running hot water and dry it thoroughly with paper towel. Zest it and finely chop the zest. Cut the orange in half horizontally and scoop out the flesh with a grapefruit spoon, avoiding any of the bitter white pith. Tie the star anise in a small piece of cheesecloth. This will save you fishing for the pieces later. The jam requires a lot of stirring and chances are that the star anise will break apart. Split the vanilla bean open. Mix the melon, orange zest and flesh, star anise and vanilla bean in a non-reactive container with a lid. Cover and let stand for at least 12 hours or overnight. The next day, put the mix in a heavy pot and slowly bring to a boil. Do not pour off the liquid. Turn down the heat to low to medium and cook until the melon is translucent and liquid turns into thick syrup, about 45 minutes. Stir every few minutes at the beginning, almost constantly at the end. Be careful not to overcook it, or you will caramelize the jam. Remove the star anise and vanilla bean and stir in lemon juice to taste. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.