PIE MELON JAM.
Again comes the request for this good method of making pie-melon jam. The melons are plentiful now, and the jam is liked by most people. If you have a plain shelf for your jam it is worth knowing that bottles or china stick on far better if the shelf is covered with American cloth.
The Jam: To every pound of melon allow fib. of sugar. Cover the cutup or coarsely minced melon with half the sugar and let it stand all night. Next day boil all together with the rest of the sugar, adding 11b, finely chopped preserved ginger and half a teaspoonful of cayenne (optional) to 12 lbs. of melon. Boil gently till it jells which is about 3 hours. iCape Gooseberries can be added to melon. In that case leave out the ginger and the cayenne, and when the (jam has (boiled about hours add the berries and cook till the jam jells. Lemons may be omitted.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/HC19310527.2.62.18
Bibliographic details
Horowhenua Chronicle, 27 May 1931, Page 7
Word Count
162PIE MELON JAM. Horowhenua Chronicle, 27 May 1931, Page 7
Using This Item
NZME is the copyright owner for the Horowhenua Chronicle. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence . This newspaper is not available for commercial use without the consent of NZME. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in