Recipe: Citron Melon Preserves

From the Ball Blue Book for canning:

CITRON MELON PRESERVES

1 1/2 quarts prepared citron melon (about 2 pounds)
4 cups sugar, divided use
1 quart water
1/2 cup thinly sliced lemon (about 1 medium)

TO PREPARE MELON:
Both inner and outer part of melon may be used but should be prepared separately. Cut outer part crosswise into 3/4-inch slices; trim off green peel. Cut rind into 1-inch pieces. Remove seeds from inner part; cut into 1-inch pieces.

Add 2 cups sugar to water; bring to a boil. Add citron and cook rapidly until tender, about 45 minutes. Cover and let stand 12 to 18 hours in a cool place.

TO PREPARE PRESERVES:
Add remaining 2 cups sugar and lemon to citron melon mixture. Boil gently until melon is clear and syrup is thick, about 1 hour. (If syrup becomes too thick, add a small amount of boiling water. If syrup is too thin when citron melon is done, remove citron melon and boil syrup until thick.)

Remove from heat. Skim foam if necessary. Ladle hot preserves into hot jars, leaving 1/4-inch headspace. Adjust two piece caps. Process 15 minutes in a boiling water canner.

Makes about 3 half-pints

NOTE:
This recipe may be used as a substitute for commercial candied citron; drain before using. Commercial citron is made from tree-grown fruit. The citron melon is vine-grown. The outer part is superior to the inner part for preserves.