- Winter melon: 1kg
- Sugar: 800g
- Lime water
- Lemon
- Vanilla
Steps to Make Winter Melon Preserves
Step 1: Peel and Remove the Seeds from the Winter Melon
Choose ripe and fragrant melons for the best results. Peel and remove the seeds, keeping only the flesh for the preserves. Cut the flesh into 6–7 cm long, pencil-shaped strips, and rinse.
Step 2: Soak the Melon in Rice Water Overnight for Whiteness
Soak the winter melon in rice water overnight to enhance its whiteness.
Step 3: Soak in Lime Water for a Day
(Ratio: 200g of betel lime powder dissolved in 10 liters of water). Use the clear water on top for soaking. This step helps remove sourness and firms up the melon, preventing it from disintegrating during cooking. After a day, rinse the melon thoroughly.
Soak the melon in lime water for a day.
Step 4: Soak and Sun-Dry the Melon
Boil a pot of water with half a squeezed lemon, and blanch the melon for about 5 minutes. Rinse once or twice. If the weather permits, sun-dry the melon; otherwise, use a microwave oven for about 20 minutes. This step significantly improves the whiteness of the melon.
Step 5: Blanch the Melon Again
After sun-drying or microwave treatment for 20–30 minutes, blanch the melon once more with lemon as before. Rinse and sun-dry or microwave as needed until the melon turns completely white. For an even whiter result, repeat this step.
Step 6: Soak the Melon in Sugar for a Day and a Night
Use a ratio of 1kg melon to 800g sugar for the best taste and appearance. Soak the melon in sugar for a day and a night, occasionally stirring to ensure even coating. The melon is ready when it turns white.
Soak the melon in sugar, using a ratio of 1kg melon to 800g sugar.
Step 7: Cook the Preserves
After a day and a night of soaking, it’s time to cook the preserves. Start with low heat, and as the syrup reduces, stir more frequently. Add grapefruit or vanilla essence for extra flavor. When the mixture becomes sticky, further reduce the heat and continue cooking until the sugar crystallizes.
Cook the preserves until the sugar crystallizes.
Once crystallized, keep the preserves on the lowest heat and continue stirring for another 15 minutes until completely dry. Wear gloves, and toss the preserves in the pan to cool them quickly. Finally, air-dry the preserves in front of a fan for a few hours before storing them in an airtight container.
Good luck!
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