As I mentioned in the tag above, I am in the process of revamping this blog.  Recipe Table of Contents is your best source for navigation, so just click on the tab above and check out the recipes.  I still have about 200 recipes to add here, so it is a work in progress.
Enjoy the food.  It will be excellent!  HAPPY SUMMER VEGGIE AND FRUIT SEASON!!!

SUMMER MELON JAM

Much easier to make than lime marmalade. Makes enough for about 8 one-cup containers.

Chop in a food processor until pieces are less than 1/2 inch:

2 1/2 cups green or white-fleshed melon, firm-ripe

I like Ha Ogen, but you could also use Green Nutmeg, Green Machine, Honeydew,
Casaba, etc. Process until pieces are 1/4 inch or smaller if your melon is very firm.
If melon is very soft, you may wish to hand chop and lightly mash with a potato masher
to a coarser consistency.

Mix in a large saucepan with:
6 1/2 cups granulated or Baker's sugar (or dissolve most of sugar with melon, finishing
with the finer Baker's sugar)
You may warm gently to baby-bottle temperature to help the sugar dissolve faster.
Stir occasionally for about 10 minutes. Meanwhile, using a fine grater, lightly grate the zest
(about 1/2 teaspoon each lemon and lime zest, lightly packed) from:
2 large lemons

4 large limes (more for small Mexican or Key limes)

Add lemon and lime zest and 1/4 cup fresh lime juice to melon/sugar mixture and continue to
stir
occasionally. Measure 6 Tablespoons fresh lemon juice into a small bowl and mix with:
2 pouches Certo pectin
Stir lemon juice and pectin into melon mixture and stir constantly for 3 minutes, until sugar is
dissolved
and no longer grainy. There may still be a few sugar crystals. Allow to sit for a few minutes
more if
necessary, until jam is thick enough that melon pieces don't float to the top. Stir and ladle

into one or

two-cup plastic freezer containers, leaving 1/2 inch head space to allow for expansion during
freezing.
Cover and leave on counter up to 24 hours, or until set. Refrigerate for up to three weeks,
freeze for up
to one year. Thaw in refrigerator.
You may add one drop green food color if you like. I tried two and the jam was unnaturally blue.
prefer not to use food color, because I can taste it. I did include some firm melon from near
the rind
which was quite dark green, diced in very small pieces for color. I also removed the part of the
Ha Ogen melon flesh around the seed cavity which had a little pinkish color, so that the jam
would be a clear yellow-green.

Pepper jelly fans might be able to work out a nice variation substituting fresh peppers
for part of the melon and omitting citrus zest. If you want to experiment, the recipe is
easily halved.
Mine has a fairly firm consistency. For a slightly softer jam, try adding 1/4 cup additional
fruit and 1/2
cup additional sugar.

To use your favorite brand of pectin in place of Certo, try using the freezer jam recipe for
peaches,
substituting melon for peaches and using about 1/4 cup cup lime juice in place of 1/4 cup fruit
(for a recipe using approximately 3 cups of fruit). Add citrus zest as above.
Prepare according to package directions.

**NOTE: This is not my recipe but I no longer have the source it came from. It is written like I usually write recipes but I didn't want to take credit where not due. Anyway, I have made this jam and it is really different and very good.