Title: Pie Melon and Ginger Jam (Aus Herb Soc)
Categories: Jam
Yield: 1 Servings

1/2	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 Iris Ramsay; reprinted in "Herbology" the official organ of the Australian Herb Society. Typed, but not tested, by Greg Mayman, 05-25-98

From: Greg Mayman Date: 05-25-98 (09:30) The Once And Future Legend (1) Cooking

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