Makataan Preserve
Makataan Preserve is an old-fashioned South African konfyt made from the firm, pale flesh of a preserving melon. Slowly cooked with sugar, ginger and lemon, the pieces become translucent and sweet, with enough substance to cut into small bites. It is lovely alongside mature Cheddar, on buttered bread or spooned over plain yoghurt.
For a hot South African Christmas, bring out a small chilled dish with your cheese board rather than another heavy pudding. This version skips the traditional limewater soak, so the pieces are tender rather than particularly crisp. Give the melon time to soften before adding it to the syrup, and keep the finished preserve refrigerated: this is a small-batch fridge preserve, not a shelf-stable canning recipe.
Ingredients
For the preserve
Instructions
- 1Prepare enough makataan to give you 1 kg of firm, pale flesh. Remove the hard green skin, all seeds and any soft centre, then cut the flesh into roughly 2–3 cm pieces. Prick each piece several times with a fork so the syrup can penetrate.
- 2Place the pieces in a large saucepan and cover generously with fresh water. Bring to the boil, then simmer for 45–60 minutes, or longer if needed, until a skewer passes through the pieces easily. They must be tender before they meet the sugar; drain well.
- 3In a large, wide, heavy-based saucepan, combine the sugar and 1 litre water. Warm gently, stirring until the sugar has completely dissolved.
- 4Add the lemon juice, ginger and lemon zest. Bring to a gentle boil and cook for 5 minutes.
- 5Carefully add the drained makataan. Return to a very gentle simmer and cook uncovered for 90–120 minutes, turning the pieces occasionally with a clean spoon. Avoid vigorous stirring, which can break them.
- 6Watch the syrup as it reduces. If it becomes thick while the pieces are still opaque, add boiling water in 100 ml portions and continue gently. The finished pieces should look translucent through most of their thickness, with glossy syrup that lightly coats a spoon; it need not set like jam.
- 7Remove the lemon zest and ginger, if preferred. Take the pan off the heat and leave it for about 15 minutes so the bubbling subsides.
- 8Spoon the warm preserve into clean, heat-safe jars, leaving about 1 cm at the top and covering the pieces with syrup. Cool briefly, cover and refrigerate within 2 hours of taking the pan off the heat. Do not treat a sealed lid as proof that these jars are shelf-stable.
- 9Leave refrigerated for at least 24 hours before serving so the syrup and ginger flavour settle into the melon. Serve small portions with cheese, bread or chilled plain yoghurt.
Nutrition (per serving)
- Calories
- 71 kcal
- Carbohydrates
- 18.3 g
- Protein
- 0.1 g
- Fat
- 0 g
- Saturated fat
- 0 g
- Sugar
- 17.7 g
- Fibre
- 0.1 g
- Sodium
- 1 mg
- Cholesterol
- 0 mg
Estimated values based on the ingredients used.
Notes
Christmas tips
- Make the preserve several days before Christmas to free up the stove and allow the flavour to develop. Preparation and cooking times exclude the overnight chilling.
- Serve a small bowl alongside mature Cheddar, mild goat’s cheese and crackers for an easy summer cheese board.
- For a cool dessert, spoon a few chopped pieces and a little syrup over plain yoghurt or vanilla ice cream.
- Keep the main jar refrigerated and put out only what you need. In very hot weather above 32°C, return the serving dish to the fridge within 1 hour.
Frequently asked questions
What is makataan, and can I use ordinary watermelon?
Makataan is a firm-fleshed preserving melon, also known as a citron melon or preserving watermelon. Use its firm, pale flesh for this recipe. Ordinary red watermelon flesh is too soft; watermelon rind can make a different preserve, but it is not a direct substitute here.
Why does this recipe leave out the limewater soak?
Traditional recipes often use food-grade slaked lime to firm the pieces. This version leaves it out for simpler home preparation and gives a softer result. Pricking the flesh and boiling it until tender before adding sugar help the syrup penetrate. Never substitute building lime.
How long does the preserve keep?
Keep it refrigerated at 4°C or colder and use within 3–4 weeks, always using a clean spoon. Discard the entire contents of any jar showing mould, fermentation or an unusual smell. For longer storage, freeze in suitable containers with expansion space for up to 3 months. This recipe has not been validated for room-temperature storage.
