2 large (4kg/8lb) Jam Melons, peeled	3 med lemons (500g/1lb)
2 litres ( 8 cups) water	2 kg ( 8 cups ) sugar

       Cut the melons in half, discard the seeds, and chop the fleshy part into small cubes. Place in a bowl ( you will need 2 kg of flesh ).

        Finely grate the rind from the lemons ( you will require 1½ tablespoons of rind ). Cut the lemons in half, remove and reserve the seeds. Peel away the white pith and chop the flesh. Place the pith with the reserved seeds in a muslin bag. Add the rind, lemon flesh and the water to the melon cubes in the bowl. Add the muslin bag, cover and stand overnight.

        Transfer the mixture to a large saucepan, bring to the boil, and simmer, covered for about 45 minutes or until the melon is pulpy. Remove the muslin bag.

        Add the sugar to the pan, stirring without boiling until all the sugar is dissolved. Bring to the boil, and boil, uncovered, without stirring, for about 45 minutes or until jam jells when tested. Pour into hot sterilized jars and seal when cold.

Makes about 8 cups