Ingredients Jump to Instructions ↓

  1. Green Melon with Lemon and Walnuts*

  2. 1 1/2 kg (3 1/2 pounds) melon, or 800 g (1 3/4 pounds) net

  3. 3 lemons

  4. 800 g (3 3/4 pounds) sugar

  5. 200 g/20 cl

  6. 100 g (3 1/2 ounces) floral honey

  7. 150 g (5 ounces) chopped walnuts

  8. 1/2 teaspoon, level, ground cinnamon

  9. Cut the melon in eight wedges and remove the seeds. Remove the

  10. flesh and cut it into small cubes. Rinse and scrub the lemons in

  11. cold water. Cut them in thin round slices and cut each round into quarters. Remove the seeds. In a bowl, combine the diced melon,

  12. pieces of lemon, sugar, honey, cinnamon, and water. Cover with a

  13. sheet of parchment paper and let the mixture macerate overnight.

  14. The next day, pour this perparation into a preserving pan, bring

  15. to a simmer, and turn into a bowl. Cover with a sheet of parchment

  16. paper and refrigerate overnight.

  17. On the third day, pour this mixture into a fine sieve. In a

  18. preserving pan bring the syrup collected to a boil, skim and continue

  19. cooking on high heat. The syrup wil be sufficinetly concentrated

  20. at 110 C (230 F) on a candy thermometer. Add the fruit, bring to

  21. a boil on high heat, skim and return to a boil for about 5 minutes,

  22. stirring gently. Check the set. Add the chopped nuts. Return to

  23. a boil a final time. Put the jam into jars immediately and seal.

  24. Note: The green melon, or melon vert, describes several types of

  25. yellow skinned and fleshed melons. Any sweet, firm melon, Spanish

  26. melon, honeydew, canteloupe, cranshaw, Persian or casaba, are good

  27. candidates for substitution.


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