Recipe Archives->Preserving->Watermelon Apples 01

Watermelon, Apples and Grapefruit
                                                                                
1.4 kg (3 pounds) watermelon, or 700 g (1.5 pounds) net
300 g (0.75 pounsd) Ida Red apples, or 200 g (0.5 pounds) net
1 pink grapefruit
850 g (4 cups) granualted sugar
Juice of 1 small lemon

Cut the watermleon in quarters, remove the skin and seeds, and cut
the flesh into small cubes.  Peel the apples, cut them in half,
core them, and cut them into slices.  Rinse the grapefruit and scrub
it with a brush in cold water.  Halve it, and then slice it thinly.
Remove the seeds.  In a bowl, combine the watermelon, sliced apples,
grapefruit, sugar and lemon juice.  Cover the fruit with a sheet
of parchemnt paper and let it macerate overnight.

The next day, turn this mixture into a preserving pan, bring to a
simmer, and pour into a bowl.  Cover with a sheet of parchment paper
and refrigerate overnight.

On the third day, pour the mixture into a sieve.  In a preserving
pan bring the collected syrup to a boil; skim and continue cooking
on high heat.  The syrup will be sufficiently concentrated at 105
C (221 F) on a candy thermometer.  Add the fruits, bring to a boil
again 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.

Note: Ida Red appes are large, bright red apples with firm, crisp,
and slightly acidic white flesh.

Printable version: watermelon-apples01.txt.