Melon and Lemon Jam

• 4 lb. melon (weighed when prepared)
• 4 lemons
• 3 lb.

Peel the melon and remove the centre pith, reserving the pips. Cut the flesh into cubes. Wash the lemons, wipe dry and peel with a vegetable peeler to remove only the yellow rind. Cut the fruit in halves and squeeze out the juice. Strain off the juice into a small bowl. Put the lemon peel (yellow part only) and the pips and pulp from the squeezer and the pips from the melon into a loose muslin