![\"IMG_2932\"](\"http:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_2932.jpg\")
<\/a><\/p>\nMelon filaments<\/p>\n
First you cut the melon open and deseed and remove the contents and place them in a saucepan. (The seeds can be saved for cooking and eating separately – excellent made into peanut brittle)<\/p>\n
Then you put about 3 cups of water into the pan and cover and heat till the contents start to break down. This will create a lot of extra fluid in the pot. Keep it cooking and stir frequently\u00a0till the filaments break down. This can be speeded up by stirring fairly vigorously with a stick end of a wooden spoon.\u00a0This will usually take about 30minutes. It can be left uncovered from about half way through the process to watch but it does need to be watched and stirred.<\/p>\n Once this is at a point where the filaments are plainly visible and it feels like a pot of rice noodles you can turn it off to sit for a while. The whole mixture should stay very transparent or translucent.<\/p>\n What I do then is pour this mixture into a bowl on a measuring scale and weigh it. this will allow you to estimate the sugar required for the syrup. In this case the weight was about 1.5KGs.(approx 53 US ounces)<\/p>\n Sugar syrup<\/p>\n In this case I used about a mix of 1.5:1 Filament to sugar. So 1 KG of sugar in a large pot and 3 cups of water.<\/p>\n Then the juice of 1 small lemon and an orange is added.<\/p>\n This is stirred and heated.<\/p>\n When it is is starting to boil and the sugar has all melted in the fluids the filament mixture is added to it and stirred through vigorously to mix.<\/p>\n As this comes to the boil again you add 1 stick of cinnamon and a slice each of the skin of the orange and lemon.<\/p>\n This mixture is then boiled and stirred frequently for about 30 minutes. The idea is to get the filaments saturated with sugar syrup.<\/p>\n You need to stir frequently and make sure it does not catch on the base of the pot.<\/p>\n The mixture should stay translucent and slowly thicken up till like a marmalade syrup.<\/p>\n The filaments kind of bulk up in texture as it goes on and the colour darkens slightly.<\/p>\n Eventually the mixture will stay still on a flat surface when spread with a spoon like a lightly set jam or marmalade.<\/p>\n This can be then bottled up after removing the citrus skin and cinnamon stick.\u00a0\u00a0This batch yielded 3 of these sized jars.<\/p>\n It is especially good used with simple flaky pastries or other food items that go well with super sweet syrups.<\/p>\n —<\/p>\n Here is a simple way to use it in some flaky pasty turnovers. The edges of the flaky pastry sheets are brushed with an egg\/milk wash and then pressed with a fork so they seal tight and puff up. Takes about 10-15mins in a Gas convection oven at 150. Really excellent hot with a good quality vanilla ice-cream.<\/p>\n Cabell d’\u00e0ngel is a melon jam originating apparently from Spain and made from the melon\/squash\u00a0fruit of (usually) Cucurbita ficifolia.\u00a0It’s a simple tasty jam to make and great with pastries especially. Its basically a sugar syrup […]<\/p>\n","protected":false},"author":1,"featured_media":1691,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[21],"tags":[],"class_list":["post-1690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/www.chickenfish.cc\/bio\/wp-content\/media\/IMG_2952.jpg","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p2ccXI-rg","_links":{"self":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts\/1690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/comments?post=1690"}],"version-history":[{"count":5,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts\/1690\/revisions"}],"predecessor-version":[{"id":1721,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/posts\/1690\/revisions\/1721"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/media\/1691"}],"wp:attachment":[{"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/media?parent=1690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/categories?post=1690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chickenfish.cc\/bio\/wp-json\/wp\/v2\/tags?post=1690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}<\/a>\u00a0<\/a><\/p>\n<\/a>\u00a0\u00a0<\/a><\/p>\n<\/a>\u00a0<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/p>\n<\/a>\u00a0<\/p>\n<\/a><\/p>\n<\/a><\/p>\n<\/a>\u00a0<\/a><\/p>\n<\/p>\n<\/a> <\/a> <\/a><\/p>\n<\/a><\/p>\n<\/a>\u00a0<\/a>\u00a0<\/a> \u00a0<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"