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
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|Serving Size: 1 Serving (1001g)|
|Recipe Makes: 2|
|Calories from Fat: 2 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 6.1mg||0 %|
|Potassium 105.7mg||3 %|
|Total Carbohydrate 607.9g||179 %|
|Dietary Fiber 4g||16 %|
|Sugars, other 603.9g|
|Protein 0.8g||1 %|
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Calories per serving: 2340
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