Jam Melon Recipes
I have a lot of melon recipes posted around the net on the days we made things with them. This seems to be a good collection, I am hoping so. I have to go back and work out which was the best from another place.
Jam Melon Pickles
5kg melon
6 large onions
2 tablespoons mustard
1 tablespoon turmeric
1/2 teaspoon cayenne
1 cup sugar
8 cups vinegar
1/4 teaspoon salt
see below for modifications*
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.
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 (1/2 cup) for the salting down process, as per a recipe for melon chutney (posted).
Makes 16 jars.
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.
This chutney my husband likes as he likes sweet things on cheese.
Jam Melon Pickles
5kg melon
6 large onions
2 tablespoons mustard
1 tablespoon turmeric
1/2 teaspoon cayenne
1 cup sugar
8 cups vinegar
1/4 teaspoon salt
see below for modifications*
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.
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 (1/2 cup) for the salting down process, as per a recipe for melon chutney (posted).
Makes 16 jars.
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.
This chutney my husband likes as he likes sweet things on cheese.
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