Melon and Lemon Jam

Preparation info
  • Yield—approx.

    5 lb.

    • Difficulty


Appears in

By Isabella Beeton

Published 1861

  • About


  • 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