Method

1. Remove the soft fleshy part and the green outer skin of the wild melon.
2. Prick each piece all over with a fork.
3. Cut into squares and weigh.
4. Leave overnight in a lime solution (15 ml lime per 3,4 litres water), pour off the lime solution and rinse the pieces well in cold water.
5. Place the pieces in boiling water, one at a time so that the water does not stop boiling.
6. Cook rapidly for 10 minutes or until the pieces are clear and translucent.
7. Prepare syrup using 500 g sugar for every 500 g fruit, and 750 ml water for every 500 g sugar.
8. Use an additional 500 g sugar and 750 ml water for every 1,5 kg peel to ensure that there is enough syrup.
9. Bring the syrup to the boil and gradually add the pieces.
10. Add 15 to 30 ml lemon juice and 3 slices lemon, a pinch of salt and a few pieces of crushed root ginger tied up in a cheesecloth bag.
11. Cook rapidly until the pieces are clear and translucent (1 to 2 hours).
12. Remove the bag.
13. Bottle and seal.