Melon jam

cantaloupeHow can you go wrong with a mix of melon, two types of ginger and little ribbons of lime peel? And if it tastes good with imported melon from the middle of winter, just think how seriously good it will be with fresh Ontario melon later in the season.

New Jersey canning buddy and I made this one a while back, but it’s a 2-day jam, and I don’t remember if I even tasted the final version. She say it’s one to try again, but admits also distressingly runny. As she remembers it, we only used one pouch of liquid pectin, while the recipe calls for two. (We could call it melon syrup and pour it over yogurt or ice cream, perhaps).

The jam came from an intriguing book called Salt sugar smoke that NJCB got from her local library. My thanks to her for the pictures. It’s my fault that the posting is so late.

Cantaloupe jam
1 melon, peeled, seeded, chopped into 3/4 inch cubes
6 cups sugar
1/2 cup sliced fresh ginger
Zest and juice of 6 limes
6 pats preserved ginger in Syrup, chopped
2 pouches pectin

Macerate melon with half the sugar overnight.

Next day, take out the fruit, and boil the liquid up until it has reduced by half.

Add limes, melon, ginger and remaining sugar and simmer for three minutes. Then bring to a rolling boil.

Add pectin, and boil for 1 minute.

Bottle in sterilized jars.

Be ready to serve on plain Greek yogurt, because it might be far to runny to use on bread.

1 Comment »

  1. Musings said

    Thank you so much for your ginger advice. I just returned from China and found your lovely tip.

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