AUTUMN FRUITS

Auckland Star, Volume LXXIV, Issue 85, 10 April 1943, Page 3

AUTUMN FRUITS

JAMS AND PRESERVES

FOR WOMEN

STOCK UP THE CUPBOARDS

To supplement stocks of jams and preserves made with summer fruits, here are some recipes suitable for fruits obtainable now:— Pig Jam.—To every 21b of figs allow lilb sugar, half pint water and juice of one lemon. Boil water, sugar and lemon juice together for ten minutes. Wipe figs and cut into quarters, then add to this syrup. Add also, if liked, a cup of finely-cut ginger or two cups of shredded pineapple. Boil gently, with asbestos mat under if gas is used, for cne hour, or until the jam jells, i.e., until a little poured on a plate will set. Apple Ginger.—Wash 41b of cooking apples, peel them, cut them up, stew them in two quarts of water until they are pulpy. Then strain through a jelly cloth. Bring two pints of this liquor to boiling point, add 21b of sugar and half a teaspoonful of ground ginger, or more as seems fit. Boil until it sets, then pour, into warmed jars. Quince and Apple Jam.—Peel, core and quarter lib quinces, put them into jar with a pint of cold water. Cover the jar, put it into a pan of water and cook gently until the fruit is soft and broken. Strain off the juice through a cloth or muslin, put it into a preserving pan with lib peeled, cored and quartered apples, and simmer until the apples are soft. Stir in fib of sugar, stirring until the sugar has melted, then boil fast while stirring for 20 minutes. Pot and cover. Marrow Jam. —Peel a green, unripe marrow and cut into pieces an inch square. To each 31b of fruit add the juice of a lemon and the rind, finely cut. To every pound of fruit add lib of loaf sugar. Put the whole into a basin and let it stand overnight. Then pour the syrup in a pan and boil for half an hour, taking off the scum as required. Add the marrow and boil till the jam looks clear. Preserving Passion Fruit.—Cut the fruit in halves, and scoop out the inside. Boil one-third of the skins until tender, then remove the soft pulp from them and add to the seeds and juice. Boil for about ten minutes, then add three-quarters to one cupful of sugar to a cupful of fruit. Boil for 15 minutes, and bottle when cold. Quince Honey. — Five large quinces, one pint of water, 51b of sugar. Put the water and sugar on to boil. When boiling, add the quinces, which have . been peeled, cored and put through a mincing machine. Boil for 25 minutes, stirring all the time, then bottle and cork well. Store in a cool place. j