Passionfruit And Peach Jam

Press, Volume C, Issue 29469, 22 March 1961, Page 3

Passionfruit And Peach Jam

When you have a fruit bottling season sometimes the old method of poaching the fruit in boiling syrup and screwing down into hot sterilised jars is a good idea. Then any excess syrup is fruit flavoured and will turn into delicious drinking syrups or heavier syrups for use with waffles or pancakes.

Yet another use is to turn excess syrup to good effect by making them into jam, teamed up with something, else.

If passionfruit is plentiful, team up peach syrup and passionfruit pulp to make an utterly delicious clear, well set jelly deckled with passionfruit. If fewer seeds are preferred, clip a strainer on the side of the pan and as it cooks, scoop out cups full of the jam and pour through the sieve allowing the clear jelly to drip back into the pan. If no seeds at all are wanted, strain the whole boiling. Peach skins and stones may be boiled to make the original syrup if desired. Ingredients: 6 cups heavy peach syrup 6 cups passionfruit pulp 6 cups sugar. Method: Bring all to the boil, stirring until the sugar is dissolved. Boil rapidly until 220 degrees on a sugar thermometer or until the syrup sheets away from the spoon and a little will quickly form a skin which w rinkles when it is pushed. Strain some of the seeds out if desired. Bottle and seal in the usual way. Coconut Request Requests have come in asking that a recipe given about six years ago with coconut ice for topping should be repeated as recipes which proved real family favourites have been lost. Records show two completely different recipes. both with a coconut topping, so both are given again here. Ingredients: 4oz butter 4oz brown sugar 6oz flour 3oz coconut 1 cup icing sugar 1 cup coconut 1 teaspoon butter Juice of half a lemon Hot water Pink colouring Method: Cream butter and brown sugar, work in flour and coconut and press out into a buttered sponge roll tin. Bake in a moderate oven until pale gold—3so degrees about 25 minutes. Mix icing sugar, butter, lemon juice and hot water to rather runny consistency. Tint a pale pink, then stir in coconut and spread over the biscuit immediately it comes topi the oven.

Fresh Fig Jam Figs fresh from the tree make a most decorative pale golden jam if combined with passionfruit. If you are in a district where figs are plentiful, almost certainly you will be growing passionfruit too. Strain the seeds from the passionfruit for the jam looks much more attractive without. Even if the skins of the figs appear quite soft be sure to peel them before cutting up for the skins merely toughen. Ingredients: lib fresh green figs 2 cups water 1 cup passionfruit pulp Sugar Method: Peel and cut up the figs into small pieces. Place in a saucepan with one cup of wator. boil until the fruit is tender. In a separate pan, put 1 cup passionfruit pulp and one cup of water and boil for five minutes. Rub through a sieve into the figs. Measure and allow cup for cup of sugar and boil to 222 degrees or until the jam is a clear pale golden colour and set when a little is tested on a cold plate.

Coconut IceShortcake Ingredients: Boz flour 4oz butter 4oz sugar 1 egg 1 heaped teaspoon baking powder teaspoon salt Is teaspoon lemon essence Raspberry jam 1% cups icing sugar cup coconut Hot water A little lemon juice Raspberry emulsion essence A small knob of butter

Method: Rub butter into sifted dry / ingredients and mix with beaten egg and lemon essence. Roll out and line a large square cake tin. Spread with raspberry jam and lay remaining paste over, patching if necessary. Bake half an hour In a moderate oven. Mix icing sugar, butter, lemon juice, water, and raspberry essence to pale pink runny consistency. Add coconut and mix to thick creamy texture and spread over the warm shortcake. Cut into bars when cold and set