Wookiee Hut Cuisine presents:
Jango's JinjurMelon Jam

by Rosie & SuSu

When Lord Tyrannus recruited Jango Fett to be the template from which a clone army would be created, Tyrannus didn't actually expect Fett to say yes so readily. But the truth was that Fett was growing tired and wanted to settle down. Deep within the bounty hunter's hardened armor, Fett was a simple farmer from an Outer Rim planet. Long before he became a Mandalorian warrior, he had fantasized about living a quiet life with his children around him. The dream, he realized, would not come true unless he grabbed some opportunities and made some changes in his life.

Jango required that an unaltered clone be made of himself, not subject to accelerated growth. He would raise the clone as his son; he named him Boba. He would teach Boba what he knew, about everything -- including bounty hunting ... and farming.

The Kaminoans, ordered by "Jedi Master Sifo D'yas" to keep Jango Fett on Kamino, imported goods and foods at Jango's request. He was given a greenhouse chamber for farming crops, and as his son grew, he assigned Boba chores appropriate to his age. But one crop he repeatedly tried to import just wouldn't grow in the artificial sunlight and environment in Tipoca City -- the jinjurmelon. But his mouth watered remembering the savory, spicy flavor of the fruit, and he wanted Boba to experience it.

It always rains on Kamino, of course ... and on one of those rainy days, Jango and Boba spent time developing a sort of jam/marmalade to try and duplicate the flavor of the jinjurmelon. They were successful and they enjoyed many jars of the preserve. Even though Boba had never seen the sun, he thought it was evocative of what his father told him about his early memories.


  • 4½ lb/2 kg cantaloupe or honeydew or Chanterais melon
  • 4½ lb/2 kg white sugar (same total weight as fruit)
  • 4 to 6 lemons or limes
  • 2 heaping tablespoons powdered ginger OR 5-inch piece of fresh ginger, peeled, finely grated (you can adjust to your taste, of course)
  • 3½ cups water
Cut the melon into segments, peel off the skin and remove the seeds (use a spoon or cut carefully away with a knife). Cut into chunks, then place the fruit into a large pot and toss with sugar. Cover the pot and leave overnight. Grate the rind of the citrus fruits and place in the pot, then add the juice of the fruit into the pot as well. Add the ginger (if you used powdered, the preserve will be a bit cloudy, but will taste fine) and water. Bring to a boil with stirring, then continue to cook till the jam sets. Place in sterile jars and process immediately to preserve. If you don't do the hot water bath preserving, store the covered jars in the freezer or refrigerator. Makes about 8 pint jars.


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