Recipe Archives->Preserving->Melon Almonds

Melon with Almonds

2 kg (4.25 pounds) melon, or 1 kg (2.25 pounds) net
1 kg (4.66 cups) granulated sugar
350 g (13 ounces) almonds, freshly skinned, dried, and ground fine
Juice of 1 small lemon

Select perfectly ripe, very fragrant melons.  Remove the rind and
seeds.  Cut the fruit into dice.  In a ceramic bowl, mix the diced
melon with the sugar and lemon juice and let macerate for an hour.

Pour into a preserving and bring to a simmer.  Pour back into the
bowl.  Cover the fruit with a sheet of parchment paper and refrigerate
overnight.

Blanch the almonds for 1 minute in boiling water.  Lift them out
with a skimmer and put them on a towel.  Remove their skins and let
them dry overnight.

Next day, put the melon through a food mill (fine disk).  Grind the
almonds fine.  Pour the melon and the almonds into a preserving
pan.  Bring to a boil, stirring continuously.  Skim carefully and
continue cooking on high heat 10 to 15 minutes, still stirring.
Skim again if needed.  Check the set.  Put the jam into jars
immediately and seal.

Printable version: melon-almonds.txt.