Melon and Ginger Jam

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.

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The addition of ginger both fresh and crystallized gives it a tangy taste that is just heavenly!

Recipe:

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

Method:

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.

Published by

A Hint Of Spice

Hi. I am Padma and I am passionate about delicious food. Food is amazing in that it can take you to another place and time in your life just by the taste, smell and touch. Even a photograph evokes memories that lie dormant within us. I still remember a coconut candy that I used to eat as a child. Even though it’s not available now, I clearly remember the taste. It takes me back to my childhood pleasures as nothing else can. Being Indian, my palate is so used to spices. I started experimenting by mixing spices with European and other Western cuisines. The result is truly delicious. I love trying out different spices with different recipes. Sometimes I use the powder and sometimes I grind the spices with other herbs, onions, etc in the blender. The result is quite spectacular – a lovely fusion of the East and West. I hope you like my recipes and are inspired enough to try out a few of them. I would love to hear back from you. You can contact me at pvardaraj@gmail.com.

2 thoughts on “Melon and Ginger Jam

  1. […] I like them warm, and stacked, and soaked in syrup. I sometimes like to top them with flavoured yoghurt or eat them with butter; I even sometimes like to eat them with ice cream or topped with plain jam. Oh, and they marry beautifully with fruit. My favourite? Red luscious strawberries nestling on top of the pikelets. Just make sure to have a small jug of thick cream beside you, as well as the sugar shaker. Can you imagine that? Heaven. Sadly, it’s not strawberry season here, so I’m happy to make do with my mother’s melon and ginger jam. […]

  2. […] I like them warm, and stacked, and soaked in syrup. I sometimes like to top them with flavoured yoghurt or eat them with butter; I even sometimes like to eat them with ice cream or topped with plain jam. Oh, and they marry beautifully with fruit. My favourite? Red luscious strawberries nestling on top of the pikelets. Just make sure to have a small jug of thick cream beside you, as well as the sugar shaker. Can you imagine that? Heaven. Sadly, it’s not strawberry season here, so I’m happy to make do with my mother’s melon and ginger jam. […]

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