africa (53) art (69) baja (23) boniver (15) book (42) booze (20) bsg (5) chile (19) climate_change (33) cooking (345) critters (92) dairy-free (84) dvd (192) economy (11) energy (17) fire (11) food (590) garden (98) GF (121) humor (64) iv (52) keelyandtraves (4) kevinandvana (9) macro (9) movieandadinner (2) music (172) nola (9) npr (303) nwc (15) ocean (61) onionav (134) oregon (70) photos (218) politics (13) r/s/l (35) randomroles (12) RS (8) s+s (126) SB (21) school (30) sports (108) tori (10) travel (142) utah (5) weather (33) worldcup2010 (39) wwsd (2) year-in-review (1)

Saturday, September 24, 2011

Melon Jam

This one I don't remember where I got the recipe from. The ratio is 4:3 trimmed melon:sugar, by weight. As per usual, I made it over quite a few days, which does positive things to the flavor, but makes the sugar more caramelized so it is more brown than orange -- kind of a boring color. I used a cantaloupe from Sara's garden, half of a leftover green honeydew from the co-op, and half of a cantaloupe from Givens.

Melon Jam
65 oz melon flesh (trimmed of outside skin and inside seeds)
36 oz sugar
a vanilla bean
1t citric acid

cook, cool, repeat

No comments:

Post a Comment