I got two wonderful, striped, orange-fleshed (and still unidentified* — I should have taken a photo) melons from the CSA this week. I ate the first one in about twenty-four hours it was so good. Looking through Jane Grigson's Fruit Book, I found a recipe for Melon and Ginger Jam. A very simple recipe, adapted from hers:
For each 2lbs cubed, peeled, melon (about one melon):The fruit sits overnight with the sugar at room temperature (first picture). I then added the ginger and lemon and cooked it until it started to set when cooled on a small dish. I mashed the fruit with a potato masher for a more even consistency (melon holds up quite well to cooking, which surprised me).
- 2lbs sugar (I use organic in preserves, usually)
- Rind and juice of 3 lemons
- Ginger, grated fine (maybe 5-7 inches?) (Grigson uses preserved ginger)
The lemon flavor mellows and mostly highlights the melon flavor and the ginger gives it a wonderful kick. I am very happy with the results.
2 lbs fruit yielded 3 pints (3 half-pint and six quarter-pint jars).