EXOTIC FRUIT IN SEASON
Feijoa Jelly a3 Cut up fruit with skin on. Cover with water, simmer 2 hours. Strain. Add cup for cup of sugar, and boil till it will set. Lemon or apple may be added. Feijoa Conserve Make a syrup with 2 cups sugar and 1 cup water. Cut peeled feijoas in quarters, and drop in. Add the inside only of a lemon, cut up. No peel. Simmer till it sets..Results in a lovely jelly. Persimmon Jam _ Cut out stalks from firm persimmons, not quite ripe, and weigh. For each pound of fruit, allow % Ib. of sugar. Cut fruit into inch squares, sprinkle with some of the sugar, and leave all night, Then put into pan with 1 oz, whole ginger tied in a muslin bag, add the juice of 1 lemon, Bring to the boil, add the rest of the sugar, and boil till it jells. Persimmon Jam Three pounds of fresh grapes, wiped, 6 persimmons, juice of 6 lemons, strained juice of 6 tomatoes. Weigh al! of these. Allow 142 ‘Ibs. sugar to every
pound. Put the grapes in whole, the persimmons cut in slices, with the skins on, then add the juice of the lemons and of the tomatoes. Boil up together. with 2 Ibs. of the sugar and 1 cup of water. Crush the grapes against the side of the pan. Boil all till soft; add the rest of the sugar. Boil 15 to 20 minutes, till it will set. Skim stones off the top. ,
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New Zealand Listener, Volume 6, Issue 153, 29 May 1942, Page 25
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252EXOTIC FRUIT IN SEASON New Zealand Listener, Volume 6, Issue 153, 29 May 1942, Page 25
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