Delicious Jam

New Zealand Herald, Volume LXXIII, Issue 22391, 11 April 1936, Page 7 (Supplement)

Delicious Jam

5 Make some of your passion- : • fruit into fthis eery nice jam, re- 5 | commended by Mrs. M.L. Cut the : j fruit in haloes and scoop out the ■ j inside. Boil a quarter of the skins : : till tender; then remove the soft • • pulp frs>m thsm and add it to the { | seeds and juice. Boil for about 10 j ; minutes then add from three-quarters { j io one pound of sugar to lib. fruit j : and boil to the desired consistincy. j : i

out fruit from the shells. Add to liquid, to every cup allow one cup sugar and boil steadily, for J to 1 hour. The result is a most unusual and delicious preserve in jelly.

L.C. says that if Mrs. G.G. wishes, 6he will give/her a sample of thq_ jelly. If Mrs. G.G. would like this, and will sehd us a stamped, addressed envelope, .we will forward L.C.'s address (provided the latter agrees) so that they can communicate directly. Made with Butter. —Here is a suggestion from M.B. (Auckland) which sounds good. Take eight passion-fruit, one large tablespoon butter, 2 eggs, one breakfast cup sugar. Remove pulp from fruit and put into saucepan with the 6ugar, butter and lightly-beaten eggs. Stir mixture over (ire till it thickens, but do not let it boil. When cool put into jars and cover. Another Jelly.—A different kind of jelly is this, vouched for by T.M. [(Auckland). Take 3 dozen passion-fruit, pulp only, 31b. sugar, and ljoz. powdered gelatine. Boil fruit and water 15 minutes,;, strain and squeeze out all juice. Add sugar and boil 10 minutes. Add gelatine that has been well dissolved in cold water and boil up for 2 minutes. Bottle, and screw down when cold.'

Thank you also, M.C.8., E.R., and C.C. for your help. C.C. says that if the fruit is on the sour side she allows lib. of sugar to-each pound of pulp when making jam, but if very ripe and sweet, ilb|*js-ample. - -■