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| CANTALOUPE MARMALADE | |
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2 med. sized lemons 1 1/3 c. water 2 tsp. finely chopped fresh ginger 8 c. coarsely chopped, pared, seeded cantaloupes (about 5 1/2 lbs. cantaloupe) 6 c. sugar Trim ends of lemons. Slice lemons very thin; seed and quarter slices. Combine lemons, water and ginger in large pot. Bring to boiling. Lower heat; cover. Simmer until lemon rind begins to look translucent, 20-30 minutes. Add cantaloupe to lemon mixture. Simmer uncovered over medium heat, stirring often, until cantaloupe begins to look translucent. Stir in sugar. Raise heat; boil rapidly, stirring often, until thick. Remove pot from heat. To test for proper thickness, spoon a little marmalade onto chilled sauce. Let cool slightly. Marmalade should not run very much. If too soft, cook longer; retest. Makes about 6 half-pint pies. | |
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recipe reviews #48984
Matt (Arizona) says:
This marmalade has a very good flavour, but I did make a couple changes that I think improved it for my taste. I added julienned fresh ginger and increased the amount to about a thumb and a half or so. I also pureed half of the cantaloupe mixture after the first cooking or else you will spend a lot of time mashing to get good texture. Cantaloupe has a lot of water in it so plan on spending a lot of time at the stove top while it boils down.
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