Madeleine Kamman

Melon Preserve

Preparation info
  • NFR—

    Five

    8 ounce jars
    • Difficulty

      Easy

Appears in
top 1000The New Making of a Cook
The New Making of a Cook

By Madeleine Kamman

Published 1997

  • About

It is essential that the melons be at the peak of ripeness—juicy, flavorful, and extremely aromatic. Supermarket cantaloupe does not work well; use farmers’ market melon or some from your fields or garden. This recipe is for summer melons, not for winter melons.

Ingredients

  • 2 or 3 ripe cantaloupes, depending on size
  • 1½ pounds (3 cups) granulated sugar

Method

Sterilize the jars, new dome lids, and screw tops. Peel the melons and remove the seeds and the softer pulp that lines their center. Cut the meat into ½-inch cubes and weigh it to obtain 2 pounds of pulp.

In a large, flat-bottomed sauteuse pan, mix the sugar, a squeeze of lemon juice, the water, melon cubes, and nutmeg together. Bring to a boil, then reduce the heat to low and simmer un