Jam Melon Recipes

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We ended up blending two recipes. One I found on the ABC site and one in an English government book that gives reasons for things.

Pie melon Chutney

Chef: Mary Sullivan
Emerald, Queensland

In 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.

From: www.abc.net.au/queensland/stories/s1008137.htm

We used fresh apples to keep costs down, recipe below.

[braided-rug]

Jam Melon & Apple Chutney

2.7kg jam/pie melons
800g apples
1.75kg onions
1.5kg sugar
4 cups vinegar
2 tablespoons salt
4 teaspoons ground ginger
3 teaspoons white pepper
2 teaspoons ground cloves
500g raisins

Chop melons finely, as well as onions and apples. Put 1 cup of vinegar with mixture on low heat. In meantime finely chop raisins.

When starting to boil put in the sugar, the longer the sugar is in the darker the chutney.

After the sugar is well dissolved and the chutney is cooking add the raisins.

Wait until everything is well cooked. Add rest of the vinegar, simmer on low heat in two pans, until thick.

Will take about 2 hrs to get to correct thickness.

Takes a couple of months to 'mature' in flavour, should improve with keeping and store for two to three years.

Will be nice on cold meat like silverside.

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braidedrug said:

(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.

I can vouch for this recipe now. We made it with half a melon on Sunday and it is nice to eat even now. It takes awhile for the flavours to settle. I must point out that dh preferred to make it with malt vinegar so that is what we did.

[braided-rug]

Pie Melon and Ginger Jam1/2 lg Pie melon
1 c Whole ginger; -OR- 2 tb Chopped preserved ginger
Sugar; see note
1 ts Cayenne pepper
4 Lemons; juice & grated rind or use citric acid

Cut half of a large pie melon and discard seeds. Mince the flesh and put into a large bowl with a cup of whole ginger tied in a muslin bag, or add 2 tablespoons of chopped preserved ginger to the melon.

Add 3/4 lb of sugar for each pound of melon. Allow to stand overnight.

Transfer to a large pan next morning, add 1 teaspoon of cayenne pepper and just enough citric acid to taste, or juice and grated rind of 4 lemons.

Allow to bol slowly for two hours, rapid boil a couple of minutes. Deliciopus used for tarts.

From: www.ezjamrecipes.info/rec156024.html

[tootsietails]

I just found a bunch of these melons and I can't waitttttt to try these recipes!!!

They are going crazy here in California.

They look just like this:
journalnzandau2003-04.blogspot.com.au