Recipe Archives->Preserving->Melon Ginger 01

Melon with Citrus and Candied Ginger
                                                                                
1.6 kg (3.5 pounds) melon, or 800 g (1.75 pounds) net
800 g (3.75 cups) sugar
1 orange
1 lemon
100 g (3.5 ounces) preserved ginger

Choose ripe and fragrant melons.  Cut them into eight wedges and
remove the seeds.  Remove the flesh and slice the melon.  Rinse and
scrub the orange and the lemon in cold water, slice them into thin
rounds and cut each round into four.  Remove the seeds  In a bowl
combine the sliced melon and the citrus pieces and sugar.  Cover
the fruit with a sheet of parchment paper and let the fruit macerate
for 1 hour.

Pour this preparation into a preserving pan and bring to a simmer.
Return to a bowl, cover with a sheet of parchment paper, and
refrigerate overnight.

Next day, pour the preparation into a fine sieve.  In a preserving
pan, bring the juice collected to a boil, skim and continue cooking
on high heat.  The syrup wiill be sufficiently concentrated at 105C
(221F) on a candy thermometer.  Add the fruit and the preserved
ginger, diced small.  Bring to a boil once more on high heat, skim
and return to a boil for about 5 minutes, stirring gently.  Check
the set.  Put the jam into jars immediately and seal.

Printable version: melon-ginger01.txt.