I was intrigued by this recipe that I found in Encyclopaedia of Creative Cooking. It was so different from the usual teatime jams and it tastes great on home-made bread. The recipe calls for ogen or charentais melon, but I used honeydew or musk melon as they are available here throughout the year. There’s not much difference between them anyway.
The addition of ginger both fresh and crystallized gives it a tangy taste that is just heavenly!
1 1/2 kg melon, peeled and de-seeded
3 inch piece fresh ginger, grated
100 grams crystallized ginger, chopped
1 1/2 kg sugar
3 tablespoons lemon juice
1 cup commercial liquid pectin
Dice the melon. Place the ginger in a small sieve and squeeze gently to extract the juice.
Place the melon, ginger juice, crystallized ginger, sugar and lemon juice in a heavy bottomed pan and stir over a gentle heat until the sugar dissolves. Then bring it to the boil and boil for 5 minutes. Remove from the heat and add the liquid pectin. Cool for 15 minutes and bottle in sterilized jars.