Melon jam

Peel the melon, remove the seeds and chop the flesh into pieces.

Cover with sugar and whisky and simmer an hour and a half or two.

Once the jam is ready let it cool, put it in jars and close tightly.

Note: you must use healthy fruit and fair point of ripeness, not wash it too often in water and wiping with a clean cloth; for cooking pots are preferred by high steel as this is slow and very long; for glass containers have the utmost care and cleaning and must be airtight; Finally, if the jam is mildew on the surface removed that part, clean the jar and cover with alcohol for liquor at 90 degrees.