Spiced Crenshaw Melon Jam with Lime
Found on urbannettle.wordpress
2/3 c. of honey
1/2 teaspoon ground ginger
1 cinnamon stick
zest & juice of 2 limes
Simmer the melon and honey in a large pan for approximately 5 minutes over medium heat. Remove from heat and transfer to another container and set in the fridge for 2 days covered.
After 2 days, remove from fridge and return to a shallow, but large enough pan to hold the melon and bring to a boil. Reduce the heat, and add the ginger, along with the cloves and cinnamon tied in cheese cloth so it is easy to remove from jam when you run it through the food mill. Return to medium high, stirring occasionally to prevent scorching for about 20 minutes.
After 20 minutes, remove the cheese cloth satchet and puree the melon through a food mill. Return to the pan along with the lime zest and remaining juice of one lime. Bring the jam back to a boil over medium high heat and stir frequently until the melon puree has reached a jam like consistency.
When the jam is to your desired consistency remove the pan from the heat and immedietly pour into hot, clean jars and seal immediately. Place in a hot water bath according to your general jam processing protocol.