Damson And Melon Jam
Dear Aunt Daisy, About the lady who found the damson jam too strongly flavoured. I did mean to write earlier in the season and tell you this. I love the flavour, but there really is too much of it. So last year I made the jam and then when the melons were ready, I cut up some jam melon and put % Ib. sugar to 1 Ib. of melon, cooked it until the melon was nearly ready, and then tipped in the damson jam and boiled it until it was thick enough. I couldn’t tell you exactly the quantities I used, probably 6 or 8 Ibs. of melon to 1 quart preserving jar of jam. It tones it down a lot, and
doesn’t alter the flavour.-‘Camellia" (Taneatua). Meny thanks, Camellia, As dried apricots and peaches ate difficult to get this year, it is a specially good hint. We shall have to think up new ideas for varying our Melon Jam-such as adding marmalade to it instead of orengesabout a pound of marmalade to 5 Ibs. of melon jam. Any suggestions from the Daisy Chain will be welcomed.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19420612.2.53.3.3
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New Zealand Listener, Volume 6, Issue 155, 12 June 1942, Page 25
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190Damson And Melon Jam New Zealand Listener, Volume 6, Issue 155, 12 June 1942, Page 25
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