Wild melon preserve

Recipe from: 11/14/1991 12:00:00 AM
Ingredients 6
Servings 1


Serving Change
  • wild melon
  • lime (see method)
  • sugar (see method)
  • lemon juice and slices
  • salt
  • crushed ginger


Remove the outer rind of the melon and also the soft, fleshy centre. Cut the rest of the melon into squares and pierce each square with a fork, taking care not to crush the flesh. Soak the pieces overnight in lime water using 12 ml lime juice for every 3,4 litres water. Pour off the lime water and rinse the melon pieces well in cold water. Place a large saucepan with enough water on the stove and bring to the boil. Add the melon pieces to the boiling water one by one to ensure that the water does not stop boiling. Boil until the melon pieces are translucent. Drain and weigh the fruit. Prepare the syrup using 500 g sugar and 750 ml water for every 500 g boiled fruit. (For every 1,5 kg of melon pieces, make another quantity of syrup using 500 g sugar and 750 ml water, just in case there's not enough syrup.) Heat the sugar and water slowly, stirring until the sugar has dissolved. Bring the mixture to the boil. Place the melon pieces in the boiling syrup one by one. Add 12-25 ml lemon juice and a pinch of salt. Tie 3 slices of lemon and a few pieces of crushed ginger in a clean muslin cloth. Place in the saucepan and boil until the fruit is shiny and translucent. Remove the muslin cloth. Spoon the melon preserve into sterilised jars, fill with syrup and seal. Every 500 g of fruit makes about one 750 ml bottle of preserve.

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