Makataan melon jam
Ingredients
Makataan wild melon peel
lime (available from chemists)
Sugar
water
lemon juice
lemon peel
fresh root ginger
lime (available from chemists)
Sugar
water
lemon juice
lemon peel
fresh root ginger
Note:
For 1,5 kg wild melon peel you would need:
1,5 kg Sugar
2,250 litre water
500 g extra sugar
750 ml extra water
For 1,5 kg wild melon peel you would need:
1,5 kg Sugar
2,250 litre water
500 g extra sugar
750 ml extra water
Method
Remove the soft fleshy part and the green outer skin of the wild melon.
Prick each piece all over with a fork.
Cut into squares and weigh.
Leave overnight in a lime solution (15 ml lime per 3,4 litres water), pour off the lime solution and rinse the pieces well in cold water.
Place the pieces in boiling water, one at a time so that the water does not stop boiling.
Cook rapidly for 10 minutes or until the pieces are clear and translucent.
Prepare syrup using 500 g sugar for every 500 g fruit, and 750 ml water for every 500 g sugar.
Use an additional 500 g sugar and 750 ml water for every 1,5 kg peel to ensure that there is enough syrup.
Bring the syrup to the boil and gradually add the pieces.
Add 15 to 30 ml lemon juice and 3 slices lemon, a pinch of salt and a few pieces of crushed root ginger.
Cook rapidly until the pieces are clear and translucent (1 to 2 hours).
Bottle and seal.
Prick each piece all over with a fork.
Cut into squares and weigh.
Leave overnight in a lime solution (15 ml lime per 3,4 litres water), pour off the lime solution and rinse the pieces well in cold water.
Place the pieces in boiling water, one at a time so that the water does not stop boiling.
Cook rapidly for 10 minutes or until the pieces are clear and translucent.
Prepare syrup using 500 g sugar for every 500 g fruit, and 750 ml water for every 500 g sugar.
Use an additional 500 g sugar and 750 ml water for every 1,5 kg peel to ensure that there is enough syrup.
Bring the syrup to the boil and gradually add the pieces.
Add 15 to 30 ml lemon juice and 3 slices lemon, a pinch of salt and a few pieces of crushed root ginger.
Cook rapidly until the pieces are clear and translucent (1 to 2 hours).
Bottle and seal.
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