Melon Marmalade

In the shops at the moment we have lots of melons arriving that are really large and juicy. This recipe is for a melon marmalade ideal for breakfast on bread or toast or as a great filling for vanilla cupcakes recipes.
Ingredients
1 melon with the seeds removed and peeled and the remaining flesh pureed in a blender or sieve.
White sugar
Method
Put the pureed melon into a pan and add 1/2 cup--1/4 lb of sugar for every 1 lb of melon pulp.
Boil until it sets.
To test for setting, take a teaspoon of melon marmalade and put it onto a cold plate if the melon starts to go solid and wrinkle when touched it is ready to pot and seal