Michigan State University Extension
Preserving Food Safely - 01600148
10/13/97
3 cups honeydew melon pieces 3 cups sugar 3 tablespoons lemon juice 1 tablespoon chopped candied ginger
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.