Recipe by Chef Frank Turner

Photography By Carole Topalian | November 06, 2017

Ingredients

  • 1 cup water
  • Zest of 2 large lemons
  • ½ cup fresh lemon juice, strained
  • 2 tablespoons finely chopped crystallized candied ginger
  • 8 cups chopped muskmelon (about 6 pounds whole melon)
  • 1.75 ounce (1 box) powdered fruit pectin
  • 5½ cups Michigan sugar

Instructions

Michigan honeyrocks are the sweetest and most colorful choice for this marmalade. An heirloom variety developed by Michigan State University, honeyrocks are one of our summer’s short, but very sweet fruits available starting in July.

1. Place water and lemon zest in a small saucepan; bring to a boil and cover. Reduce heat to simmer and cook about 10 minutes or until zest is tender. Uncover saucepan and simmer until almost all water has evaporated, 12 to 14 minutes.

2. Combine lemon juice, ginger, melon and cooked lemon zest in a 5 to 6 quart stock pot; cover and bring to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally. Uncover pan and simmer an additional 10 minutes or until mixture has reduce by half. Mash to desired consistency.

3. Stir pectin into hot melon mixture and bring to a full boil, stirring constantly. Boil for 1 minute. Add sugar, return to a strong simmer, and cook for another 7 minutes.

4. Ladle marmalade into hot, clean half-pint jars leaving ¼-inch space. Seal jars with two-piece canning lids. Process according to manufacturer’s water bath instructions for 15 minutes.

Yield: 8, ½-pint jars

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Ingredients

  • 1 cup water
  • Zest of 2 large lemons
  • ½ cup fresh lemon juice, strained
  • 2 tablespoons finely chopped crystallized candied ginger
  • 8 cups chopped muskmelon (about 6 pounds whole melon)
  • 1.75 ounce (1 box) powdered fruit pectin
  • 5½ cups Michigan sugar
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