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Post by braided-rug on Mar 31, 2007 16:47:53 GMT 10
I was given the seeds for jam melons in the middle of last years season. The person who gave them to me I think was from a gardening forum. This year we grew them. Here is a pic of the results. Now to harvest sometime and make into jam and maybe a pudding.  |
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Post by braided-rug on Apr 5, 2007 11:34:37 GMT 10
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Post by braided-rug on Apr 10, 2007 18:40:56 GMT 10
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Post by braided-rug on Apr 10, 2007 19:00:38 GMT 10
Melon and Pineapple jam500 gm of peeled, seeded, finely chopped choko, peeled jam melon, or marrow 1 kg sugar juice 10 lemons 500 g chopped peeled pineapple Mix all together in a bowl. leave overnight- this is important so don't skip it. Add two cups water. Boil till a little sets on a plate. I leave mine in the pot as soon as it goes glug glug- if it sets when cool I just reheat and bottle; if not, give it another ten minutes or so. Like all jams, stir often so it doesn't catch on the bottom- a long slow simmering means less chance of catching then a fast hot boil. Bottle and seal. Keeps well.
Melon/choko/marrow and ginger jam1 kg of peeled, seeded, finely chopped choko, melon, or marrow 1 kg sugar juice 6 lemons 250 gm preserved ginger, chopped Mix all together in a bowl. leave overnight- this is important so don't skip it. Boil till a little sets on a plate. I leave mine in the pot as soon as it goes glug glug- if it sets when cool I just reheat and bottle; if not, give it another ten minutes or so. Like all jams, stir often so it doesn't catch on the bottom- a long slow simmering means less chance of catching then a fast hot boil. Bottle and seal. Keeps well. or 6 cups chokos, peeled seeded and chopped juice of 6 lemons 100 gm chopped crystallised ginger or two tbs finely chopped fresh ginger 3 cups sugar Proceed as above, adding 2 cups water as you begin to cook it. From: www.jackiefrench.com/may04.html
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Post by braided-rug on Sept 28, 2007 10:18:32 GMT 10
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Post by braided-rug on Mar 1, 2008 13:02:37 GMT 10
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