Melon, Cape Gooseberry and Passionfruit Jam

New Zealand Listener, Volume 4, Issue 104, 20 June 1941, Page 46

Melon, Cape Gooseberry and Passionfruit Jam

Dear Aunt Daisy, While out for lunch the other day I tasted some beautiful jam made from melon, cape gooseberry and passion fruit. I was told afterwards that it was one of your recipes; and I am wondering if you would be kind enough to send it to me. . -"Frances"’ (Wyndham). Yes, this isa great favourite: Six pounds of melon, 12Ib. of cape gooseberries, 16 passion fruit, and 6lb. of sugar-either brewer's crystals or IA sugar. Cut the melon into blocks and shell the gooseberries. Cover with sugar and stand 24 hours. Boil 2 to 3 hours. Put the passionfruit in when the jam boils. Here is another tasty jam based on melon: MELON AND GUAVA CONSERVE: Clean the guavas, cut up roughly into the preserving pan, cover with cold water, bring to the boil, and simmer for two hours. Strain through butter muslin. Put back into the preserving pan, and to every cup of juice add 1 cup of sugar, stir thoroughly and boil briskly 20 minutes. Pour into basin, set aside till you have the following ready. Prepare the pie melon as for jam, add ¥,1b. sugar to each pound of melon. Bring quickly to the boil, boil about an hour, then add the guava jelly gradually. Try to keep the mixture boiling all the time. After a few minutes, test on a saucer. It should jelly immediately. Melon gives the guava the required consistency, but the flavour is that of guava, and melons are cheap to buy. A DIFFERENT MELON JAM: Eight pounds of melon diced into Y2in. cubes, 6Ib, of sugar, Y2lb. of preserved ginger, 1 tin of crushed pineapple, 3 fairly large juicy oranges, 6 large juicy lemons. Sprinkle 3lb. of sugar over diced melon, and let stand for twenty-four hours. Put into a preserving pan with the other 3lb. of sugar, the pineapple, lemons and oranges thinly sliced and cut small, When the jam has been boiling about three-quarters of an hour, add the preserved ginger, also cut small. Boil until a deep amber colour, or until it jellies on a saucer.