Instructions: Peel melon, cut in half and remove seeds and cut into pieces about 3.5cm X 1cm.

Place melon in a pan of boiling water and cook for 2 minutes. Remove and drain in a colander and cool under cold running water.

Place vinegar in a saucepan and bring to the bol. Add melon and cook for 2 minutes. Pour into a large bowl, cover, and leave for at least 48 hours.

Strain off vinegar into a saucepan, add sugar and pickling spice, stir over low heat until sugar dissolves. Bring to the boil and simmer for 15 minutes. Add melon and boil for 3 minutes. Drain the melon, reserving the syrup, and pack the melon into jars.

Bring syrup to the boil and skim well. Cool, then pour it over the fruit. Seal well.

Leave for 2 weeks before using.

Serve with pork chops, roast pork or ham steaks.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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