Melon Jam

New Zealand Listener, Volume 21, Issue 525, 15 July 1949, Page 22

Melon Jam

Dear Aunt Daisy, This is the time for making melon jam. Now, do you know that the jam is much better, sets quicker and does not boil away so much if you cut it up in the morning, put it on with a little sugar at a time, till all the required amount is added, and dissolved. It only takes a short time to melt. A gentleman gave me the tip, and I have always, in my mind, thanked him over and over again. Melon is a watery thing at the best of times. I suppose the same method would apply to marrows.

Kaikohe

Thank you, "Kaikohe." A bachelor once gave me this recipe for melon jam which does specify using the cut-up melon at once and not leaving, overnight with half the sugar sprinkled over, as most recipes say: Twelve pounds of melon, 9lb. sugar, 6 oranges, Yalb. preserved ginger. Cut melon into cubes,

grate orange peel into fruit, add juice and 4 cups water, and boil. Stir carefully for Y2 hour or till tender, then add sugar and ginger. Stir till thoroughly dissolved and boil till golden brown and will set when tested. Then hete is another recipe from a successful Link. Cut the ends off a round green piemelon, Peel thinly, and’ cut into slices, then into dice. Weigh, so that you have 71b, of diced fruit. To this add the juice and inside scraped fromm 12 lemons, 5Ib. sugar, and ¥ pint water. Put all on together, stir till dissolved, then boil fast until it will set when tested. Turn out gas and skim off the pips from the fruit with .a perforated spoon,