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Post by braided-rug on Apr 26, 2007 22:45:43 GMT 10
I am assuming this is for jam or pie melon. Melon & Ginger JamIngredients: * 2 kg Melon * 2 kg sugar * 4 lemons or limes * 900 ml water * 30 g powdered ginger Peel and de-seed the melon. Dice and place in a pot with the sugar ~ leave for twelve hours Add the rind and juice of the lemons or limes Add the powdered ginger Add the water Bring to the boil and simmer until testing "SET" Jar and seal immediately. Melon & Lemon/Lime JamIngredients: * 3 kg Melon * 2 kg Lemon/lime * 4 kg sugar * 2 ltr water Peel and de-seed the melon and dice it finely. Place it in a bowl with the sugar and leave for twelve hours Place the lemon/lime and the water in a cooking pot and cook (a gas wok burner is best) until the lemon/lime is "soft" and to a degree translucent. Add more water if necessary. Add the melon/sugar mixture to the hot and softened lemon/lime and bring to the boil, stirring until the sugar is fully dissolved Simmer/reduce in the open cooking pot until the jam is testing "SET". Jar and seal immediately. www.bbfarmstay.com.au/benbellen/recipes.html |
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Post by braided-rug on Apr 26, 2007 23:18:18 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 Apr 30, 2007 10:31:08 GMT 10
(Jam) Melon Pickle
3lbs melon
1/2lb onions
2ozs green ginger
2 teaspoons salt
1/2lb sugar
1 pint UK vinegar
1 oz mustard
1 level tablespoon turmeric
2 level talespoons flour
Chop up melon and onions and ginger into dice. Cover with salt water and cook till the melon is almost clear. Drain thoroughly.
Heat the vinegar and sugar and bring to boil; add the melon, etc., and cook 15 to 20 minutes.
Blend the mustard, turmeric and flour with a little cold vinegar, and sitr into the melon. Simmer gently 10 minutes, and bottle.
(Jam) Melon Chutney
6lbs melon
3 onions
1 1/2 pints (UK) vinegar
1 cup golden syrup
2 small cups sugar
1 teaspoon cayenne pepper
1 teaspoon mixed spice
1/2lb sultanas
3 chillies
1 piece garlic (size walnut)
1 dozen cloves
Cut the melon into small dice. Sprinkle with a handful of salt and stand overnight.
Strain off the liquid and add the onions cut small and all the other ingredients. The cloves should be tied in a muslin bag.
Boil very gently for 3 hours, till the melon is quite soft.
(Jam) Melon & Pineapple Jam
6lbs melon
1 large pineapple
3 lemons
1/4lb preserved ginger
6lbs sugar
1 pint (UK) water
Cut the lemons very finely.
Cut the melon and pineapple into small dice.
Put over the whole 2lbs sugar and stand overnight.
Add the water and simmer gently till the fruit is quite soft. Add the preserved ginger, cut small, also the remaining sugar.
Dissolve without boiling, and then cook gently till it jells.
Adapted from: old Australian book preface by Dorothy M. Giles (cover missing)
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Post by braided-rug on Apr 30, 2007 10:42:40 GMT 10
(Jam) Melon Pickles5kg melon 6 large onions 2 tablespoons mustard 1 tablespoon turmeric 1/2 teaspoon cayenne 1 cup sugar 8 cups vinegar 1/4 teaspoon salt Cut up melon and onions, sprinkle with salt and stand overnight. In the morning strain off all liquid, mix the dry ingredients with a little vinegar, put into the pan, and stir till it boils. Then add the rest of the vinegar, the melon and onions, and boil till tender. Adapted from: P.W.M.U. Cookery Book 1982 edition. Ann Gemmell, Lothian. www.homesteadblogger.com/ourlittlehouseintown/55157/Frugal+Fridays+~+May+11.html
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Post by braided-rug on Apr 30, 2007 10:52:32 GMT 10
We have been growing jam melons this year. They don't need a lot of water. They are soft green fleshed with green/black seeds and crunchy rather than soft like a watermelon. Yesterday we cut our first melon and used half to make a pudding. What is amazing is that dh looked through our old cookbooks and we have notes in three of the recipes from the PWMU book, meaning we have made them before! DH thinks he remembers that.
The first recipe is the same flavour as Jackie French's recipe below. I notice she also adapted her recipe. I will post as in the PWMU book then add our notes at the bottom.
Jam Melon, Lemon & Ginger Jam
4 kilogram pie melon
4 kilogram sugar
3 lemons
250 gram preserved ginger
Cut up melon, removing seeds and rind, peel lemons as one does an apple, cut rind into fine strips and squeeze out the juice, cut ginger into dice, and add lemon juice and rind and ginger to melon; cover with the sugar, and allow to stand all night. In the morning, put into preserving pan, and boil gently for 2 hours, or until it jells.
(or only put 2lb sugar overnight and rest after 1 1/4 hours. Idea from "Leader" book or an old book we have here.) ~ personal notes
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Post by braided-rug on Apr 30, 2007 10:58:24 GMT 10
(Jam or Pie) Melon & Passionfruit Jam
4 kg melon
3 1/2 kg sugar
30-40 passion fruit
Cut up melon and leave it to stand with half the sugar overnight. In the morning, add the rest of the sugar and boil till it is clear. Remove from heat, put in the passion fruit and stir in well.
~ personal note: "nice".
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Post by braided-rug on Apr 30, 2007 11:05:01 GMT 10
This is also like Jackie French's recipe. It is a recipe from PWMU with my husband's notes added in.
Jam Melon & Pineapple Jam
2 tins preserved pineapple (850g heavy syrup)
3 kg jam melon
4 lemons
2 kg sugar
Cut up jam melon and add lemons, cut finely; cover with sugar and leave overnight. In the morning, cup up pineapple finely, and add to the rest. Simmer for 2 1/2 hours. When fruit sinks, slow rate of boiling.
If fresh pineapple is used, allow 2 cups of sugar to each 1/2kg of jam melon, and cut up pineapple, and put with rest of fruit to stand with sugar overnight.
About 1 1/2 hours. Doesn't have to get to 103oC.
Makes about 10 medium jars.
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Post by braided-rug on Apr 30, 2007 11:12:11 GMT 10
Just to make it confusing I have found two more similar recipes. I think you need a lot of details to help make a success of it.
Melon & Lemon/Lime JamIngredients: 3 kg Melon, 2 kg Lemon/lime , 4 kg sugar, 2 ltr water. Method: Peel and de-seed the melon and dice it finely. Place it in a bowl with the sugar and leave for twelve hours. Place the lemon/lime and the water in a cooking pot and cook (a gas wok burner is best) until the lemon/lime is "soft" and to a degree translucent. Add more water if necessary. Add the melon/sugar mixture to the hot and softened lemon/lime and bring to the boil, stirring until the sugar is fully dissolved. Simmer/reduce in the open cooking pot until the jam is set. Jar and seal immediately.
Melon and Lemon JamIngredients 6 1b. melon, 4 ½ sugar, 1 ½ pints water, 6 lemons Method: Peel, seed and cut melon into blocks; weigh and put into a bowl, add half the sugar and the water and allow to stand overnight, simmer till melon is soft (about 2 hours), add balance of sugar and when dissolved boil rapidly till a good colour and consistency are obtained, lemon juice and grated rind should be added when the melon is soft, pour into hot jars and seal. NOTE: A medium-sized pineapple, 6 oz. of preserved or whole ginger and a cup of passionfruit pulp may be added instead of the lemons. From: www.hintsandthings.co.uk/kitchen/jam_recipes.htmThis recipe affirms my husbands notes about the sugar. |
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Post by braided-rug on Apr 30, 2007 11:42:57 GMT 10
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Post by braided-rug on May 6, 2007 12:38:56 GMT 10
(Jam) Melon Pickles5kg melon 6 large onions 2 tablespoons mustard 1 tablespoon turmeric 1/2 teaspoon cayenne 1 cup sugar 8 cups vinegar 1/4 teaspoon salt Cut up melon and onions, sprinkle with salt and stand overnight. In the morning strain off all liquid, mix the dry ingredients with a little vinegar, put into the pan, and stir till it boils. Then add the rest of the vinegar, the melon and onions, and boil till tender. Adapted from: P.W.M.U. Cookery Book 1982 edition. Ann Gemmell, Lothian. We have been making this pickles and made some modifications. Will post details later. |
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Post by braided-rug on May 6, 2007 14:22:25 GMT 10
The modifications are an extra cup of sugar and 4 tabs flour added 10 minutes before the end after mixing it with a bit of the pickles in a cup. We also used a handful of salt like the other recipe for the salting down process, i.e. Jam Melon Chutney. Handful is 1/2 cup salt.
Makes 16 jars.
It is a bit like cauliflower pickle.
~
We are going to try next time using jam melon or citron melon in place of apples and cucumber in the recipe cucumber pickles that I grew up on.
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Post by braided-rug on May 12, 2007 16:40:23 GMT 10
Anagram jam - Melon and Lemon spreadMelon 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. From: www.abc.net.au/tasmania/stories/s1463201.htm
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Post by braided-rug on May 14, 2007 23:06:27 GMT 10
This is the recipe we developed ourselves from the various lemon and jam melon recipes.
Pie/Jam/Citron Melon & Lemon Jam
Melon
White Sugar weight for weight (try 80% sugar next time)
Cut and deseed melon. Trim off rind. Dice to 5mm or 6mm. Put into stock pot with heavy base. Put in half the sugar and stand overnight. (maybe 1/4 sugar)
2 lemons/kg rounded up
Cook fruit (melon diced) with lemon juice (to help extract pectin) until clear and obviously cooked. Cook slowly with lid off. Add lemon juice and peel of lemons, add remaining sugar. Increase boiling to fast boil. When peel starts to look translucent take it out, or alternatively finely slice it in thin slivers beforehand and leave in. Check temperature to ensure 104oC. Bottle in hot jars sitting on doubled towel using soup ladle (from 100oC oven using tongs) and boiled lids, 10 mins. Jars should have pop tops, metal not plastic.
Even though we said try this or that next time, our own notes, it is well set this time.
Our melon made 17 jars. (5.7kg chopped melon)
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Post by braided-rug on May 15, 2007 14:10:29 GMT 10
The above recipe does taste like jam today, maybe the flavours have mellowed. A Winter Recipe Apple chutneythrow into a pan: 2 kilos of apples, cored peeled and chopped 1 kilo sugar,. brown or white- brown gives a stronger, fruitier flavour 1 cup sultanas or currants, or dates if you adore dates 2 tbs chopped ginger root, if you adore ginger 4 large onions, peeled and chopped 6 cloves garlic, peeled and chopped, but no disaster if you leave it out 6 whole cloves, 1 tsp sized stick of cinnamon enough vinegar to just cover the lot. I use white wine vinegar; red wine vinegar can be great, balsamic is too strong and cider vinegar makes a cider vinegar tasting chutney, which is okay if you adore cider vinegar Simmer till thick. Bottle. Keep for three months before using- it will taste very rough till then. Older chutney mellows. Optional additions: 1 cup dried apricots or peaches, or 2 cups chopped figs, or 2 cups chopped jam melon or choko, or 1 cup rhubarb, or chopped peeled quinces substitute plums or tomatoes (ripe or green) or pumpkin for the apple- note, pumpkin chutney has a tendency to go off faster than other chutneys- most chutneys last a year or more, but avoid if they are mouldy, smell or look off, bubble or grow whiskers. www.jackiefrench.com/july04.html |
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Post by braided-rug on May 15, 2007 16:39:18 GMT 10
Here is a variation on the above theme:
(Other fruits that pulp down well may also be used, such as peaches, plums, feijoas, and this good basic recipe may be used with any fruit you choose...")
Basic Chutney Recipe
2kg apples, feijoas or other fruit
1 kg brown sugar
750g sultanas
250g garlic
500g fresh ginger
2 tablespoons salt or to taste
1.5-2 litres vinegar
Peel and chop the apples and put in a large saucepan with the sugar, sultanas and whole unpeeled garlic cloves and beaten fresh ginger tied in muslin. Add the salt and stir in the vinegar. Bring to the boil and cook, stirring occasionally, until the mixture is pulpy and thick. Remove the muslin bag, discard the ginger but pop the garlic out of its papery skin, mash it and stir it into the chutney. Pour into jars and vacuum seal. This chutney will improve with keeping.
From: An Australian Country Harvest Cookbook by Gilian Painter
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