Citron Melon Preserves

Ingredients

• citron melon
• with an equal weight of granulated sugar
• 4 lemons

Method

1. 1

   Pare and cut the melons into small pieces about 0.5 inch square.

2. 2

   Put in a porcelain kettle; cover with water and boil until tender, but not to break; then put them in a cloth strainer and hang up to drain overnight.

3. 3

   The next day weigh the melon, and with an equal weight of granulated sugar make enough syrup to cover the melon, then boil gently until the melon is clear.

4. 4

   By this time the syrup will have become quite thick.

5. 5

   Set away in the kettle to stand overnight, or until it is cooled through.

6. 6

   Allow 4 lemons to every pound of the preserves.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 377. The excerpt below is the record exactly as published.

CITRON MELON. — Pare and cut the melons into small pieces about ^ inch square. Put in a porcelain kettle; cover with water and boil until tender, but not to break; then put them in a cloth strainer and hang up to drain over night. The next day weigh the melon, and with an equal weight of granulated sugar make enough syrup to cover the melon, then boil gently until the melon is clear. By this time the syrup will have become quite thick. Set away in the kettle to stand over night, or until it is cooled through. Allow 4 lemons

Cook this with the app: pantry check, scaling, and the assistant.