THREE SEASONABLE JAMS.

Hawera Star, Volume XLVII, 24 March 1928, Page 17

THREE SEASONABLE JAMS.

Melon Jam. —Teel the melon; take out the seeds and cut into pieces about tin. square; weigh it, and allow 3lb sugar to each lib melon. Put the melon into a bowl, sprinkle with some of f lic sugar and stand away all night. Then put it into a preserving pan with the rest of the sugar, and teaspoonful cayenne pepper. Boil until it candies, and it is tiien ready to take up. Pineapple and (Melon Jam. —Allow 1 pineapple to each 31b melon, and \ ten spoonful of ginger, with 3lb sugar, to each pound of fruit; prepare the same as melon jam. Tomato Jam. —To every lib tomatoes allow lib sugar and the juice of 1 lemon. Plunge the tomatoes into boiling water and remove the skins; then put the fruit into a preserving-pan with the juice of the lemons and the sugar; stir until it boils; remove the scum as it rises, and stir frequently. Boil for 1 hour, or until it gets thick and will jell; then pour into pots and cover down when cold. Green tomatoes make an excellent jam, hut lemons are not required and the fruit must be boiled ionger.