Ingredients
- Melons can be cantaloupes or honeydew
- sugar
- lemon juice (10 ml for every 4 cups of syrup)
- patience
Instructions
- Cut melons into chunks and discard the seeds. Peel and chop the flesh into medium cubes.
- Place in a pot with a splash of water (1/4 cup) and cook for about 5 minutes in a covered pot. Simmer until the flesh is very soft and breaks down easily about 30 minutes. Always keep an eye on it, so it doesn’t dry out.
- Place the pulp in a clean cloth and hang it to let the juice filter through over a large colander. Do not squeeze or twist because the syrup will be murky. Let it filter for a couple of hours.
- Measure 1 cup of sugar for every 2 cups of juice, combine and cook in a saucepan over medium heat until it boils and then over low heat, stirring occasionally.
- To know when it is ready, pour one teaspoon into a small dish you had in the freezer for 5 minutes. Try after a few minutes to see the texture when cold. Decide accordingly.
- Add the lemon juice and stir well (this acts as a preservative).
- Keep refrigerated or can and stored for up to 1 year.
Notes
Adapted from the booklet “Preserves, jams and homemade candy” 3rd—edition 1981.
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Jams
- Method: Stove
- Cuisine: Chilean