Blanch (scald) apricots and peel, core and dice. Scrape out the seeds of the melon with a tablespoon. Use a baller to prick or dice small balls from the flesh. Stir fruit and honey with Gelfix in a large saucepan. Bring to a boil over high gas flame. Add lemon balm cut into strips and bubble for 1 minute. Pour the jam into prepared twist-off jars and seal on the spot.
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