Citron Melon Jam with Ginger and Lime

 

2¼ pounds seeded and peeled citron melon (see my previous post on prepping)

1 pound 2 ounces pure cane sugar

1 T. finely grated organic lime zest

1 packed T. finely grated fresh ginger

¼ to ½ cup freshly squeezed lime juice, to taste

Finely dice the melon and mix it with the sugar, lime zest and ginger in a non-reactive container with a lid. Cover and let stand for at least 12 hours. Proceed as described in Steps 5 and 6 of the previous recipe, finishing the jam with lime instead of lemon juice. Ladle the jam into sterilized jars with screwtop lids. Let cool and close jars. Store in the refrigerator and use within a month.