Melon Marmalade

Ingredients

• large citron melons
• a pound of loaf sugar (double refined)
• two lemons
• a teaspoonful of ground white ginger

Method

1. 1

   Take large citron melons, quarter, and remove seeds.

2. 2

   Weigh, and to every pound of melon allow a pound of loaf sugar.

3. 3

   To every three pounds of melons allow two lemons and a teaspoonful of ground white ginger.

4. 4

   Grate the melon on a coarse grater, not too close to rind.

5. 5

   Grate off also the yellow rind of the lemons and add with the ginger to the sugar.

6. 6

   Mix all the ingredients in a preserving kettle.

7. 7

   Set it over a moderate fire, boil, skim, and stir until it is a very thick, smooth jam.

8. 8

   Put it warm into glasses; lay a double round of tissue paper on the surface and seal the jars.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 55. The excerpt below is the record exactly as published.

MELON MARMALADE (Old-fashioned Recipe) Take large citron melons, quarter, and remove seeds. Weigh, and to every pound of melon allow a pound of loaf sugar (double refined). To every three pounds of melons allow two lemons and a teespoonful of ground white ginger

Cook this with the app: pantry check, scaling, and the assistant.