Recipe no. 522 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 234.
Ingredients
- watermelon
- sugar
- lemon
Preparation
- PreparationChoose a white-fleshed watermelon, cut into slices and remove the rind and seeds. Divide into fairly thin pieces.
- MaceratingPut the watermelon and the sugar (3/4 kg for 1 kg of fruit) into an earthenware dish and let stand 2 or 3 hours. The watermelon will release its water and the sugar will melt.
- CookingPut the whole into a basin with a few lemon zests, set on the heat and let cook an hour at least.
- CheckingCheck that the jam is well cooked before transferring.
Reboul's text
Take for this a white-fleshed watermelon, cut it into slices, remove the rind and all the seeds; divide into fairly thin pieces. For a kilo of fruit 3/4 kilo of sugar is needed.
Put it all together into an earthenware dish and leave it thus for 2 or 3 hours; the watermelon will have released its water and the sugar will be melted. Put the whole into a basin, set it on the heat with a few lemon zests and let cook an hour at least. Then transfer, having first made sure it is well cooked.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| sucre | sugar |
| tian | earthenware dish |
| citroun | lemon |
| couiesoun | cooking |
| counfituro | jam |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 522, page 234. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.