MELON JAM
To 31b. of melon allow 3 lemons and 21b of preserving ginger. Peel and remove the seeds from the melon and cut into cubes. Put it into a, basin in layers with the sugar sprinkled in between each layer, and leave overnight. Next day put it into a preserving pan with the finelyshredded yellow peel of the lemons and their strained juice. Bring to the boil and simmer until the melon is quite tender and the sugar forms a thick syrup. This jam takes 2or 3 hours longer to cook as it should not boil fast, and the melon must be quite clear and transparent. Remove any scum as it rises.
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https://paperspast.natlib.govt.nz/newspapers/SNEWS19280313.2.24
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Shannon News, 13 March 1928, Page 4
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113MELON JAM Shannon News, 13 March 1928, Page 4
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