Melon Preserves

Дыня в сиропе

Preparation info

  • 1 Quart

    • Difficulty


Appears in

A Taste of Russia

A Taste of Russia

By Darra Goldstein

Published 1983

  • About

Russians are most likely to enjoy these lovely preserves in a small dish with tea, but I like them best American style, poured over vanilla ice cream.


  • 1 3-pound honeydew melon or cantaloupe, slightly underripe
  • 1 tablespoon freshly squeezed lemon juice


Remove the rind from the melon and cut the flesh into 1-inch cubes. You should have about 4 cups.

Bring 3 cups of the water to a boil in a large saucepan along with the lemon juice. Add the melon cubes