Rinse the melon properly with hot tap water and remove the skin thickly (a small amount of flesh should remain hanging in). Cut out the stalk and hard parts and cut the peel. Add sugar on top and mix properly.
Cover and let stand in a cool place for one night. A day later, pour the mixture into saucepan and stir at low temperature until sugar is melted. Then bring to a rapid boil, stir, and continue to simmer until the jelly test is successful. Pull from the heat, season with cayenne pepper and pour into jars. A great way to use up all the melon – plus you’ll be preserving a zesty and refreshing jam that’s popular in all Arab countries.
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