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Miel de melón Honeydew melon jelly or syrup

Miel de Melón Honeydew Syrup

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A new flavor for your pancakes or waffles.

  • Total Time: 3 hours
  • Yield: 1 large melon = 300 ml.


  • Melons can be cantaloupes or honeydew
  • sugar
  • lemon juice (10 ml for every 4 cups of syrup)
  • patience


  1. Cut melons into chunks and discard the seeds. Peel and chop the flesh into medium cubes.
  2. Place in a pot with a splash of water (1/4 cup) and cook for about 5 minutes in a covered pot. Simmer until the flesh is very soft and breaks down easily about 30 minutes. Always keep an eye on it, so it doesn’t dry out.
  3. Place the pulp in a clean cloth and hang it to let the juice filter through over a large colander. Do not squeeze or twist because the syrup will be murky. Let it filter for a couple of hours.
    melon on the colanderCantaloupe Honeydew Syrup
  4. Measure 1 cup of sugar for every 2 cups of juice, combine and cook in a saucepan over medium heat until it boils and then over low heat, stirring occasionally.
    melon water and sugar
  5. To know when it is ready, pour one teaspoon into a small dish you had in the freezer for 5 minutes. Try after a few minutes to see the texture when cold. Decide accordingly.
  6. Add the lemon juice and stir well (this acts as a preservative).
  7. Keep refrigerated or can and stored for up to 1 year.
    Miel de melón
Honeydew syrup


Adapted from the booklet “Preserves, jams and homemade candy” 3rd—edition 1981.

  • Author: Pilar Hernandez
  • Prep Time: 2 hours
  • Cook Time: 1 hour
  • Category: Jams
  • Method: Stove
  • Cuisine: Chilean