Michigan State University Extension
Preserving Food Safely - 01600148


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.                    

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