lime-ginger melon marmalade

I'm calling this lime-ginger melon marmalade, instead of jam (as last time) because, while I liked the flavor of the jam (based on Jane Grigson't Fruit Book recipe), I didn't like how the chunks of melon became dense. This time, instead of cubing the melon, I julienned it (four pounds of it, this was a huge cantaloupe). This was in hope—and with success—that the strips would have more of a marmalade consistency instead of a cubes-in-syrup one.

This makes ten pints, and can easily be halved: 4 lbs julienned melon, about ¼-in. thick (your choice: Grigson specifies green-fleshed but I've always used orange-fleshed varieities), 7 oz. ground fresh ginger (I sliced it across the grain and then processed it in a food processor), 1 lb. limes, rind finely julienned and fruit set aside for later (lemon works too, but just use the zest; lime rinds are thin enough that the whole rind works), 4 lbs sugar.

Mix the sugar with the melon, add the lime and ginger, and let sit 6-8 hours or overnight in a non-reactive bowl (glass, ceramic, etc.).

This is what it looks like after sitting and turned into its cooking vessel (above).

Heat the fruit-sugar mixture, and add the reserved limes, tied up in cheesecloth. Cook, stirring frequently, until it reaches 220º (F) on a thermometer, then remove and press any liquid from the cores of the limes. Continue cooking, testing occasionally to see if it will set (place ½ tsp. on a chilled saucer, leave in freezer for two minutes: this will tell you if it is ready). I cooked this until it was around 224º (F).  Process in a hot-water bath for 15 minutes.

The strips of melon resulted in a wonderful texture, and the ginger and lime give it a wonderful kick. Perfect with a croissant.

quince preserves

Been on an obvious quince kick lately. And when it comes to fruit, I Jane Grigson's Fruit Book never lets me down. She suggests a quince jelly where one chops the less handsome fruit into small pieces and reserves the nicer quince for slicing.


This pot (above) is filled with chopped whole quinces, then the cores and skins of the nice quinces, and then finished with the elegant quince slices. I also added four star anise, a few allspice berries, a sliced lemon and a half vanilla pod.


Once poached and soft, they are removed.


The rest comes to a hard boil and is mashed up. Once very soft, it gets passed through jelly cloth. I used a food mill and then a conical strainer to extract more, giving a more jamlike texture.


That gets cooked with the sliced quince and 2¼ cups of sugar for each 2 cups of liquid (before adding the slices).


Cook until it jells when placed on a cold plate. This happened around 220º, similar to a marmalade.


I processed these in a hot water bath for six minutes (always use Putting Food By as a reference). Nice texture, softer than membrillo, but more coarse than jelly. Very good. And star anise was a good idea. It's subtle, but highlights the quince flavor.

cantaloupe sorbet

Melon sorbet with borage flowers.

Another experiment with the ice cream maker (some friends who had one and got another as a gift passed the gift on to me).

I had two watermelons and a cantaloupe from the CSA last week. This was inspired by Jane Grigson's recipe for watermelon sorbet as her melon sherbet has egg whites and all sorts of things in it.

• one cantaloupe, seeded and puréed
• one star anise (maybe two next time?)
  
• 1½ c. water
• one cup sugar (I might use a bit less next time)
• juice of one lemon
  

Make a syrup of the last three ingredients. Boil for ten or twenty minutes. Cool and strain out the star anise. Add to purée, cool and freeze. (This ice cream maker either moves too fact or doesn't get cool enough so I put in back in the freezer for half an hour and then turned it back on).

It's a bit sweet, but not overly. Very melony. As with the lemon kefir ice cream, I think a bit of alcohol would keep it from freezing solid. Something neutral like vodka, two tablespoons, might be good. I didn't have any either way.

ginger-melon jam

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):

• 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 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).

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).

* n.b. (13 August) : The melons have been identified as "Early Queen".

currant jelly

I planted a red currant bush at my parents' house when I was a kid. Naturally, its most fruitful time has been since I've no longer been there. My parents dropped off about two pounds, so I made jelly (referring to Jane Grigson's Fruit Book as well as the preserving manual Putting Food By) :

Ingredients: just equal parts (weight) currants and sugar.

Grigson says to boil hard, then boil for 8 minutes. Sounds vague. I do like that she leaves the fruit whole (even suggests not taking out stalks) and then straining it. Putting Food By suggests making currants juice, then making jelly. That seemed to troublesome. But they direct one to boil until 8ºF above boiling.

I boiled the currants and sugar until they were at 220ºF, whisking at one point to make sure that the fruit was all broken. I strained it through a sieve and got 5 ½ pint jars. [n.b.: hot water bath for 6 mins.] It's tart and deep, deep red.