- Green Melon with Lemon and Walnuts*
1 1/2 kg (3 1/2 pounds) melon, or 800 g (1 3/4 pounds) net
800 g (3 3/4 pounds) sugar
200 g/20 cl
100 g (3 1/2 ounces) floral honey
150 g (5 ounces) chopped walnuts
1/2 teaspoon, level, ground cinnamon
Cut the melon in eight wedges and remove the seeds. Remove the
flesh and cut it into small cubes. Rinse and scrub the lemons in
cold water. Cut them in thin round slices and cut each round into quarters. Remove the seeds. In a bowl, combine the diced melon,
pieces of lemon, sugar, honey, cinnamon, and water. Cover with a
sheet of parchment paper and let the mixture macerate overnight.
The next day, pour this perparation into a preserving pan, bring
to a simmer, and turn into a bowl. Cover with a sheet of parchment
paper and refrigerate overnight.
On the third day, pour this mixture into a fine sieve. In a
preserving pan bring the syrup collected to a boil, skim and continue
cooking on high heat. The syrup wil be sufficinetly concentrated
at 110 C (230 F) on a candy thermometer. Add the fruit, bring to
a boil on high heat, skim and return to a boil for about 5 minutes,
stirring gently. Check the set. Add the chopped nuts. Return to
a boil a final time. Put the jam into jars immediately and seal.
Note: The green melon, or melon vert, describes several types of
yellow skinned and fleshed melons. Any sweet, firm melon, Spanish
melon, honeydew, canteloupe, cranshaw, Persian or casaba, are good
candidates for substitution.