VEGETABLE JAM RECIPES

Shannon News, 4 February 1927, Page 4

VEGETABLE JAM RECIPES

Marrow and Pineapple Jam. Equal quantities of vegetable marrow and pineapple, either fresh or tinned. Allow 21b. of sugar and lteaspoonful of ground ginger and ont, lemon to each pound of the mixed fruit. Peel the marrow, remove the seeds, and cut the vegetable into cubes. Remove the eyes from the pineapple and cut it up also, and put both into a preserving pan with the grated rind and juice of a lemon, and the sugar and ginger tied in a muslin bag. Let this stand over-night and then place over low heat, and stir until boiling. Simmer for li hours, or until the jam thickens and the marrow becomes transparent. Remove the bag of ginger, and put the jam into pots and cover. Cucumber Jam. Peel 3 or 4 cucumbers and slice them finely, then weigh, and allow equal quantities of sugar. Cover tii cucumbers with the sugar, and let them stand for 24 hours. Then pour off the juice and boil it for 2-hour with ioz. of„root ginger to each pound of sugar. Add the sliced cucumber to the liquid, and cook gently for 16 minutes. Remove the cucumber, and let the syrup become cold; then pour it over the cucumber, and leave until the next day. Put the cucumber and syrup back into the pan, bring to the boil for J-hour. Remove the ginger, and put the jam into jars and cover.