Recipe Archives->Preserving->Melon Marmalade

MELON MARMALADE

Take some large citron (muskmelon, canteloupe) melons; quarter, but
do not peel them.  Take out the seeds, then weigh the fruit, and
allow pound for pound in white sugar.  Grate the melons on a coarse
grater, omitting the rind.  To every three pounds allow the grated
rind of two lemons, and one teaspoonful of ground ginger; these are
best mixed with the sugar.  Put all into preserving-pan, and let
boil till it thickens, becomes smooth, and will set.  Steady stirring
and skimming will be necessary.  Pour into jars and cover up while
hot.  

Printable version: melon-marmalade.txt.