This jam can be made with water melon, pastèques or with the ordinary Spanish melon. Remove the skin and the seeds and cut the flesh in pieces about two inches long. Cook these slowly with as little water as possible—in fact, just enough water to prevent their burning; they should be cooked till the flesh becomes quite transparent and soft.
When cooked, empty the pan into a fine cloth stretched over a large bowl, so as to separate the water from the pulp. Leave all this to stand for one day.
Put in your copper pan the water in which the melon has been cooked also some sugar, the proportions to be one pound of water to one pound of sugar; melt the sugar and add some of the pulp, in the proportion of three pounds to each pound of sugar and water just mentioned. Mix well, add a few thin slices of lemon (one would give just the right flavouring for this quantity) and cook very quickly, stirring all the time. For, say, ten pounds of jam, cook for about half an hour.
This melon jam can, of course, be flavoured according to taste with vanilla, ginger or orange. Pumpkin can also be used instead of melon, but it should cook longer; some people add a glass of white wine to each six pounds of jam and one orange to each pound of sugar.