Thursday, August 4, 2022

Melon And Ginger Jam

 



 A friend asked me to get her a melon to make jam with. I bought two and thought I'd have a go myself at making jam. The size and hardness of the skin were a bit daunting, but Jack offered to cut it up for me. Yesterday he cut half of it up. That seemed like enough to start with! I left it all overnight and cooked it this morning.



I hope I've reached the magic jell point. It took quite a while, so I may just have  reached the '...that'll do" point. 

When I was at boarding school, a long time ago, we called melon and ginger jam 'chameleon's guts'! We had all sorts of names for our food, from frogs' eggs to Zambezi mud. My jam looks a little less lumpy than the jam I remember. Perhaps I should have put more of the inner rind of the melon in. 


7 comments:

  1. Sorry, Jane, but that sounds disgusting!!!!! Well I think that’s because I don’t like ginger!!!!!

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    Replies
    1. I suspect we thought it was disgusting when I was at boarding school!

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  2. Is that a ripe or raw melon? Never seen one with pulpthat colour. 🌼

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    Replies
    1. It’s ripe. It’s called a majoda here, though I don’t think you’ll find that on google.

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    2. Often fed to cattle I’m told.

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    3. Interesting, thanks :-))) Well, humans are now eating horsefeed (oats) so why not cattlefeed, LOL

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  3. I have never heard of melon jam, never even thought of making Jam with it, your bottles look yummy, I hope it works out ok

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