Quince Jam
Dear Aunt Daisy, I am well famed here for my jams, and especially for quince. Here is what I do. Wipe and take out the flower ends, then put the peels and cores into a pot. Slightly cover with water, bring to a hard boil, and then let it boil gently until they turn a pale pinky colour. Cut the peeled fruit into small pieces, and weigh. Put 1 Ib. of sugar to every 1 Ib. of fruit-sprinkle it over the fruit and
leave overnight. Next morning, add the. strained juice from the peels and cores. Do not add any additional sugar for the juice. Bring to the boil, and the jam must boil hard for at least half an hour; then .gently until it turns a nice red. Stir well till it comes to the boil, and occasionally after. The fruit is not mushy when set overnight in the sugar. I set all my jams the same way and never put
water to any.
Yours truly,
Quince
Jam
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19470523.2.48.3.2
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New Zealand Listener, Volume 16, Issue 413, 23 May 1947, Page 27
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171Quince Jam New Zealand Listener, Volume 16, Issue 413, 23 May 1947, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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