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Post by braided-rug on Oct 19, 2005 14:05:22 GMT 10
Do you have jam melons? Last year I got a jam melon from a roadside stall. They look a little like watermelons. My Mum made it into jam for us. Do you use them or have you seen them? Here is a popular use for them. Anagram jam - Melon and Lemon spreadChef: Sally Wise winter melon Melon and lemon jam was my nan's favourite. I remember her making it by the bucketful every autumn when I was a child. She used to make greengage jam too; these were her all-time favourites, along with her excellent (and adaptable) apricot chutney. You need: Winter melons, lemons, water and lots of sugar. The melons to use, says Sally, aren't those basket ball-sized monsters with red flesh but the ones known to botanists as cucumis melos. They usually have pale or green flesh. "Not surprisingly, it's part of the Cucurbitaceae family (!) along with cucumber, gourds, marrow, squash and pumpkin. A friend down here on the Tasman peninsula (a VERY good cook) told me she uses the fleshy part of young zucchini instead of the melon component when the latter are scarce". Method: * 2kg (4lbs) jam melon, peeled and chopped * 4 lemons, chopped - pips reserved and placed in a muslin bag * 8 cups of water * 4kg (8lbs) sugar Add the water to the melon and lemon (including the muslin bag of pips) Leave to stand overnight. Next day bring the mixture to the boil and cook till the melon is clear and the peel soft. Allow the mixture to become cold, remove the muslin bag of pips, then add the sugar and bring back to the boil. Stir occasionally to ensure sugar is dissolved. Boil for about 30 minutes or until setting point is reached. Allow to stand 10 minutes, then pour into sterilised bottles and seal. www.abc.net.au/tasmania/stories/s1463201.htmSee picture in other thread.
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Post by ellise on Oct 20, 2005 0:18:19 GMT 10
I've never seen them here. I have seen the "Personal" melon but I think it is more like the red flesh melons.
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Post by braided-rug on Oct 21, 2005 21:25:16 GMT 10
Apparently they are Jam Melon - Red Seeded Citron so maybe I can find out more about it. Citron Preserving, Red Seeded Citron jam is hard to beat, and it is doubtful if any other plant will give an equal weight of preserving fruit on the ground occupied. For successful cultivation follow the directions given for Cucumber. For citron jam, cut well ripened fruit in pieces about one inch square; pick out the seeds; cover with water and boil until tender. Drain off water, weigh fruit and add one pound to sugar to each pound of fruit (no more water), and to each citron 1/4 lb. preserved ginger and one lemon cut up fine. Boil until syrup is thick. (0.1/pkt) From: www.seeds.ca/hpd/catalog.php?catalog=jame1936
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Post by braided-rug on Oct 21, 2005 23:40:59 GMT 10
I found out from my catalogue, I forgot it was in there, that they are good added to fruitcakes, puddings and cookies and can store up to 1 year. My catalogue is Eden Seeds. That is an interesting thought. Not to be confused with: "Citron - a fruit likened to an overgrown knobbly lemon, it is famed for its peel, which is used in marmalades, candies and fruit cakes." from www.cooksrecipes.com/cooking-dictionary/C-search-results.htmlI think we had a tree like that when I was little, it had a nice smell.
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Post by braided-rug on Oct 27, 2005 15:18:27 GMT 10
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Post by braided-rug on Oct 27, 2005 15:23:12 GMT 10
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Post by braided-rug on Oct 27, 2005 15:33:05 GMT 10
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Post by braided-rug on Oct 30, 2005 10:42:59 GMT 10
Here is a prize winning recipe: Pie melon ChutneyIn the ABC Gardening Talkback Great Home-made Pickles and Jam Challenge, this recipe won first prize in the Best Savoury Spread (other than pickles) category. Mary Sullivan began making this recipe when her parents had the Wellshot Hotel at Ilfracombe. You need: 6lb pie melon 4lb onions (minced) 1lb Dried apples 5lb sugar 1lb raisons (minced fine)] 4Tsp fine salt 4 Tsp ground ginger 3 Tsp pepper 2 Tsp ground cloves 1 cup malt vinegar Method: Soak apples overnight in water to cover. Next morning boil apples until cooked. Mince the pie melon fine and mix in ginger, cloves, salt and pepper. Mix in apple and add minced raisons. Allow to boil and ad sugar. Let ti come to the boil and add onions. Boil until thick. When thick add vinegar and boil a few minutes more. Bottle while hot. www.abc.net.au/queensland/stories/s1008137.htmThey are also called pie melons in Northern Australia. Oven Baked Pie MelonNow, Pie Melon is as Country as you can get - at least in South Australia. Look out for it in April at country stalls. Sells for about $2.00 for a melon about as large as a large watermelon. You will need only 50 cents worth. I don't know the history of the pie melon, but I guess that it was a Great Depression food - that it, during the 1930s in the country you ate anything that didn't make you ill! Now this isn't a great recommendation for the Pie Melon, but it is rather nice once per year. The melon itself does not have a lot of taste, but makes yummy pies, tart fillings and is good served with a tart cream (marscapone, sour cream, creme fraîche etc). So country! So winter! So not dinner party material. 0.25 of a Pie Melon juice and rind of a lemon 3 cinnamon sticks sultanas juice and rind of an orange butter marsala Preheat the oven to 150 degrees C. Butter a deep oven dish. Remove the rind of the Pie Melon, and dice the flesh, removing seeds. This takes some time, as it is a melon with lots of seeds. Soak the sultanas in the orange juice, and a little marsala, until plump. Mix the juices, rinds, sultanas, and melon and place in the baking dish. Add the cinnamon sticks, sprinkle the lot with a reasonable amount of sugar, and dot with butter. Bake about 40 minutes or so until tender. Serve hot with cream, or cold on muesli for breakfast, or use with puff pastry for a pie, or thicken and use as a pie filling with a creme or meringue topping. So country! www.users.bigpond.com/food_matters/Cookin/deserts.html
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Post by braided-rug on Mar 20, 2006 18:14:37 GMT 10
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Post by braided-rug on May 3, 2006 12:12:03 GMT 10
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Post by braided-rug on Dec 27, 2006 16:43:26 GMT 10
A nice person online sent me some seeds late in the season last year. They were planted sometime in the last few weeks. They are so cute. We have 9 plants with two quite large leaves. I hope they grow really well. Then I can post a pic so you know what they look like. " Jam MelonAn Aussie favourite rescued for jams and preserves. This extremely productive vine, produces beautifully patterned fruit that can store for up to a year. So make some traditional melon, apple and lemon jam and preserve some of our pioneers' cuisine!" From: www.diggers.com.au
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Post by braided-rug on Dec 31, 2006 16:22:50 GMT 10
Melon and Mandarin JamFrom Grassroots magazine. taken from an old cookbook. For experienced jam makers. Times are estimates and I have not tried this recipe. by Missy Wombat 2 1/2 kg melon, peeled and chopped 6 mandarin oranges 2 kg sugar citric acid, to taste 1. Cut the melon and sprinkle with a little sugar in your jam making pan. 2. Let it stand overnight. 3. Bring melon mix to the boil and then add sugar after 25 minutes. 4. Slice 4 mandarins. 5. Pulp the other two and add all mandarins to mixture. 6. When nearly ready to remove from heat add alittle citric acid to prevent jam candying. 7. Boil until it jellies on a saucer. 8. Pour into sterilized jars and seal in the usual manner. From: www.recipezaar.com/97777
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Post by braided-rug on Apr 29, 2007 20:08:01 GMT 10
"Oven Baked Pie Melon Now, Pie Melon is as Country as you can get - at least in South Australia. Look out for it in April at country stalls. Sells for about $2.00 for a melon about as large as a large watermelon. You will need only 50 cents worth. I don't know the history of the pie melon, but I guess that it was a Great Depression food - that it, during the 1930s in the country you ate anything that didn't make you ill! Now this isn't a great recommendation for the Pie Melon, but it is rather nice once per year. The melon itself does not have a lot of taste, but makes yummy pies, tart fillings and is good served with a tart cream (marscapone, sour cream, creme fraîche etc). So country! So winter! So not dinner party material. 0.25 of a Pie Melon juice and rind of a lemon 3 cinnamon sticks sultanas juice and rind of an orange butter marsala Preheat the oven to 150 degrees C. Butter a deep oven dish. Remove the rind of the Pie Melon, and dice the flesh, removing seeds. This takes some time, as it is a melon with lots of seeds. Soak the sultanas in the orange juice, and a little marsala, until plump. Mix the juices, rinds, sultanas, and melon and place in the baking dish. Add the cinnamon sticks, sprinkle the lot with a reasonable amount of sugar, and dot with butter. Bake about 40 minutes or so until tender. Serve hot with cream, or cold on muesli for breakfast, or use with puff pastry for a pie, or thicken and use as a pie filling with a creme or meringue topping. So country!" From: www.users.bigpond.com/food_matters/Cookin/deserts.html#pieMelonWe actually cut our first jam melon tonight!! It was ripe! We made this recipe between the three of us. The chunks were not tiny and at that temperature didn't seem to cook quickly. It is not a very precise recipe. We used half a small jam melon and used half a cup of sugar, which seemed a good amount. There was a lot of liquid so you would use less for a pie with pastry. We ate it with cream. ds didn't put much masala in, I would use more than his tablespoon or whatever, but you don't have to. A lid would have helped possibly I had to stir it the cooking was uneven. The seeds are not red in our jam melon, they are a green. The jam melon is very much like a watermelon, with soft green flesh. It is just crunchier? The seeds when put into a bowl are slippery like a pumpkin seed.
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Post by braided-rug on May 11, 2007 19:47:15 GMT 10
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Post by braided-rug on Jun 3, 2007 21:00:59 GMT 10
Pie Melon and Rice Sweets
1/2 or 1/4 melon 1 cup sugar 2 cups rice
Cooking time: approx. 15 minutes.
Dice up melon required. Take out seeds and stew until tender with sugar added. Put into dish and let cool. Boil the rice, when cooked wash off starch and cool. Serve pie melon with rice. Very tasty.
From: Outback Cooking in the Camp Oven by Jack & Reg Absalom
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