MELON JAM.
Cut the melon into slices and pick out the seeds. Chop into pieces iin square, and put a layer of them in the bottom of a large preserving pan or boiler. Sprinkle a handful of ■white sugar over the melon, and continue with alternate layers of melon and sugar until the pan is full enough. Let it stand all niglit. Iv the morning pour ofE the liquor which has drained from the melon, and add to it Mb sugar for every pound of fruit used. Put the liquor on a quick fire, stirring ->it constantly to prevent burning, and removing any scum that rises to the surface. When no more scum can be seen, add the melon a little at a time, so as not to stop the boil. Stir constantly and boil quickly till done. The jam is often flavoured by adding lenion juice and ginger to it.
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Bibliographic details
Otago Witness, Issue 2667, 26 April 1905, Page 64
Word Count
151MELON JAM. Otago Witness, Issue 2667, 26 April 1905, Page 64
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