GRAPES — PERSIMMONS — JAPONICA APPLES

New Zealand Listener, Volume 16, Issue 402, 7 March 1947, Page 26

GRAPES — PERSIMMONS — JAPONICA APPLES

HESE are not quite such [ fruits as peaches and plums and so on; but they are very delicious and available to very many people. So here are some recipes. Persimmon-Plus Jam This is so-called because it adds grapes, lemons and tomatoes to the per-simmons:-Three pounds fresh grapes (wiped), 6 ‘persimmons, juice of 6 lemons, juice of 6 tomatoes (strained). Weigh all of these. Allow 1¥2lb. sugar to every llb. of fruit. Put the grapes in whole, persimmons cut in slices with skins on, then add juice of lemons and tomatoes, and boil up together with 2lb, sugar and 1 cup water. Press grapes against side of pan to crush. Boil all till soft, add rest of sugar. Boil 15 to 20 minutes, or till it will set. Skim stones off top. Persimmon Jam Firm: persimmions, not quite ripe, cut out stalks and weigh. For each lb. fruit allow 14lb. sugar. Cut fruit into squares | of about.an inch. Sprinkle with some. of the sugar, and leave all night. Then |

put into pan with loz. whole ginger in muslin bag, and add juice of 1 or 2 lemons. Bring to boil, add rest of sugar, -and boil till it. jells. Persimmon Jelly Skin ripe fruit, put in pan, cover lightly with water. Boil fairly briskly for about 2 hours, then strain through muslin. Measure the juice, and add the strained juice of 1 lemon to each pint of fruit juice. Bring to the boil, add 1Ib. warmed sugar to each pint of juice, stir well till the sugar is quite dissolved. Boil rapidly till it will set when tested. Grape Jelly Put grapes, stalks and all, into pan, and nearly cover with water. Crush grapes a little, and boil till all are well mashed. Strain through jelly bag all night. Measure. Then bring juice to boil. After a few minutes’ boiling add cup for cup of sugar, and the juice of 1 or 2 lemons. Stir till sugar is well dissolved, then boil fast till it will set. Japonica Jelly Put the japonica apples in preserving pan and barely cover with cold water. If preferred use half ordinary cooking apples, cut up. Cook till all is soft. Strain overnight through jelly bag. Next day, theasure the juice, bring to the

boil, add cup for cup of sugar, stirring until thoroughly dissolved. Then boil fast till it will set. Add the juice of one or more lemons after sugar has dissolved. _ Green Grape and Blackberry Jelly This makes a lovely jam; and the cheaper blackberries balance the more expensive grapes. Use equal quantities of each. Boil till soft with a little water. Strain overnight through jelly bag as usual. Measure; bring to boil, add cup for cup of sugar, and boil till it will set. Grape Ketchup Five pounds grapes, 3 cupfuls white sugar, 2 cups brown sugar, 12 pint vinegar, 114 tablespoons cinnamon, 1 dessertspoon spice, 142 tablespoons cloves, 1 teaspoon salt, pinch of cayenne, Stem _and wash the grapes and put in pan with just enough water to prevent sticking. Simmer till tender, stirring often; then pass through a sieve to remove skins and stones; return to pan and add vinegar, sugar, salt and spices and boil till thick. When cold, bottle and cork and seal. This is delicious with poultry and white meats.