THE PRESERVE CUPBOARD.
Prune-Raisin Jam : —Ingredients: Two pounds of prunes; two and a-half pounds of raisins; three oranges; three lemons; two eupsful of .honey; halfpound of chopped almonds; two and three-quarter eupsful of sugar. ►Soak the prunes and cook them until soft; straip, and remove stones; pour over them* two eupsful of water and leave for about, an hour. Add the water in which the prunes were cooked, the raisins ('stoned), rinds of oranges and lemons, honey, almonds and sugar. Boil until the mixture jellies. Pin eapple'-P each “ Marmalade.— Required: One;and a-hhlf pounds of dried peheh os (or, apricots); three-quarters tcjpspoonful of salt; two eupsful or grated pinepapplc; one and a-half pounds of sugar. Chop the peaches (or apricots), arid soak overnight. ,In just enough w* I tor to eovo-r. Add the pineapple, salt and sugar. Cook'for 'about-half an hour, or until-the mixture • thickens. Pour into, sterilised jars and seal clown.
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https://paperspast.natlib.govt.nz/newspapers/PUP19270324.2.9.3
Bibliographic details
Putaruru Press, Volume V, Issue 177, 24 March 1927, Page 2
Word Count
151THE PRESERVE CUPBOARD. Putaruru Press, Volume V, Issue 177, 24 March 1927, Page 2
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