INGREDIENTS

INSTRUCTIONS

The texture of these preserves is firm and thick and the taste redolent
with spices. Underripe melons are a good choice for this recipe because the
rinds are particularly firm.
Skin the rind and scrape it clean of any red flesh. Cut the rind into
half-inch cubes. Soak overnight in a solution of 1 gallon water and 1/2 cup
salt.
Drain rind and cook in fresh water for about 50 minutes, or until just
tender when pierced with a fork. Drain well and set aside.
To make the syrup, combine the remaining ingredients in a pan large enough
to hold all the rind. Bring to a boil and cook for 5 minutes. Add rind and
cook until it turns transparent, about 30 minutes. Pack into clean glass
jars, cover with hot syrup and seal. Store in the refrigerator for up to 3
months.
Uses: This makes a wonderful condiment to serve with East Indian curries or
any other hot and spicy dish.
Makes 2 to 3 pints.
PER TABLESPOON: 35 calories, 0 g protein, 9 g carbohydrate, 0 g fat, 0 mg
cholesterol, 0 mg sodium, 0 g fiber,
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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