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.