Persimmon And Grape Jam
To six ripe persimmons allow 3lbs. of grapes, and the strained juice of 6 lemons and 6 good sized tomatoes. Weight the whole, and allow 1¥Y2lbs. of sugar to each pound, Put the grapes in whole, but cut the persimmons in slices, leaving the skins on. Boil all up together with half the sugar and a cup of water, until the grapes are soft; press the grapes against the pan with a spoon, Then add the rest of the sugar and boil for about twenty minutes, or until it will set when tested. The stones should he skimmed ‘off carefully.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400531.2.56.3
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New Zealand Listener, Volume 2, Issue 49, 31 May 1940, Page 44
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104Persimmon And Grape Jam New Zealand Listener, Volume 2, Issue 49, 31 May 1940, Page 44
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