sugar500g for every 1 kilo of melon flesh, peeled and seeded
Servings: 8.5 ounces/ 250 ml jars
Peel, remove seeds and dice melon. Weight flesh. Add half of the weight in sugar. 50% sugar ratio. 1 to 2 ratio, add the lemon juice. Bring to a boil then simmer in a non reactive pan for about 40 to 50 minutes. Cook until thik and syrupy. Candy thermometer 108. Transfer in to jars, wipe the rims, apply the lids and rings, and process in a boiling water bath.
Works best with cantaloupe or tuscan melons.
Great with prosciutto, smoked meats and strong cheeses.