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HONEYDEW JAM




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




3 cups honeydew melon pieces
3 cups sugar
3 tablespoons lemon juice
1 tablespoon chopped candied ginger


Recipe



Combine in a pan the melon pieces, sugar, lemon juice and
candied ginger. Let stand until a syrup forms (about 2
hours). Bring to a boil and boil for two minutes, stirring
constantly. Reduce heat and simmer, stirring frequently
until mixture is thickened and the melon is translucent
(about 45 minutes). Pour into hot, sterilized jars (see
following directions for sterilization instructions). Keep
in refrigerator for up to four weeks; in freezer for up to
six months. Yield: 4 half-pints.

STERILIZATION OF EMPTY JARS

To sterilize empty jars, place them right side up on the
rack in a boiling-water canner. Fill the canner and jars
with hot (not boiling) water to 1 inch above the tops of the
jars. Boil 10 minutes at altitudes of less than 1,000
feet. At higher elevations, boil 1 additional minute for
each additional 1,000 feet elevation. Remove and drain hot
sterilized jars one at a time as filled.