Pulp melon peel, cut into cubes.

In an enamel Cup to put the melon pulp, sugar, cardamom seeds, peeled from the pods, star anise, zest and juice of one lemon. On low heat bring to the boil, stirring constantly, boil until the sugar is dissolved, remove the Cup from the heat and leave to cool. The next day, bring to the boil on a slow fire and boil for 5-8 minutes. A day later, another time, bring to the boil and boil for 5-8 minutes.

All the jam is ready! I don't close my store for a long time it doesn't take us, and so just store in the fridge. And the output of this portion is small - two small tins of jam. But if someone wants to close for the winter, the hot you need to separate the jam into sterilized jars, close tightly and store in a dark place.