Michigan State University Extension
Preserving Food Safely - 01600148
10/13/97

### HONEYDEW JAM

    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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