PASSION FRUIT AND PEARS

New Zealand Listener, Volume 30, Issue 767, 2 April 1954, Page 22

PASSION FRUIT AND PEARS

ASSION fruit vines are very prolific, and many requests come in for methods of preserving. It is best to preserve in small jars, used up in a week or so after opening. This pulp is very useful, not only for putting. over ice cream or into fruit salads or icings but also for adding to less highly-flavoured fruits such as pears, piemelon and apples; and passion fruit with peaches make a delicious jam. Preserving Passion Fruit (1) Home Science Method: One cup passion fruit pulp, 1 cup sugar or honey. Bring to boiling point. Bottle in sterilised bottles and cork, Cool a little and dip in wax. Less sugar may be used, in which case the pulp and sugar should be boiled 1 to 2 minutes, then filied into sterilised bottles. (2) Department of Agriculture: Make a syrup in the proportions of 1 cup sugar to 1 cup of water. Measure the syrup and add an equal quantity of passion fruit pulp. Boil the mixture’ for 10 minutes, Bottle and seal it. The pulp may be used as a topping for ice cream. (3) Old-fashioned method: This old method is still popular, and, though uncooked, seems to keep well and tastes absolutely fresh. Allow 3% cup sugar to each cup of passion fruit pulp. Stir thoroughly together in bowl or basin, and leave 24 hours with very frequent stirrings, so that all sugar is properly dissolved and air bubbles got rid of. Then bottle in small, absolutely sterile bottles, and cork securely. Must be airtight. (4) In Waterbath: This is another Home Science Method and very safe. Fill jars with the pulp, scooped out of shells, and already heated nearly to boiling point. No syrup need be added. Seal properly and process in water bath for 5 minutes after it comes to boiling point; or, alternatively, process the hot sealed jars in oven at 275 degrees for 15 minutes. , Bottled Pears Have fruit mature but not over-ripe. Peel and core. cut lengthwise in halves, and again into quarters, if large. To keep from turning brown as you prepare a large quantity, drop them into slightly salted water (1 teaspoon salt to a quart water) and rinse in clear water when ready to put into jars, Don’t leave long in water in any case (that is to say, don’t peel them in the morning and leave til] the evening before bottling). Make the usual syrup (2 cups water to 1 cup sugar) and bott'e by water-bath or stewing method. Remember that pears. like peaches, need longer processing then most fruits, quite half en hour after the water.in the bath has come to the boi!. Discolouration of pears in the top of the jars generally means that the processing time was too short or that the heat was not great enough. Pear Pie Make like app'e pie, in a deep dish, flavour lightly with cloves, or lemon (fresh or essence). or a little ginger, either preserved or essence, Pear Ginger To every pound of pears, when pared and cored, add 1 tb. epee. and to pyery 6 Ib. pears, add 1% Jb, chopped preseryed ginger, and the juice and grated rind of 3 lemons. Let all in-

gredients stand overnight. Boil slowly approximately 2 hours,

Pear and Pineapple Jam : Six pounds pears,

i large pineappie, 6 lb. sugar, and 1 pint water. Peel, core and slice pears and pineapple. Put fruit into pan with sugar and water, and simmer till a* good colour and consist-ency---about 2 hours, See that the sugar is well dissolved before it is boiled.

Passion Fruit Filling This is for sponge sandwich. Equal parts passion pulp and whipped cream, folded gently together. If passion fruit seeds are disliked, sieve the pulp carefully first. For a cheaper -filling cream 2 tablespoons butter and beat in 2 tablespoons icing sugar. Add a_tablespoon boiling water, and beat the mixture till fluffy. Add 1 to il tablespoons passion pulp and blend. Nice in tarts as well as sponge cakes. Passion Fruit Jam Wash passion fruit well, cut in halves, scoop out the pulp, Put skins on te boil in water, and boil about ¥% hour, or until tender. Then scoop out the soft pert, leaving the skins like thin paper, which may be discarded. Add the pulp to the seed pulp. To each cup of pulp add % cup warmed sugar. Boil till it will set-about 142 hours Or may be added to melon jam. Passion Fruit and Peach Jam Six pound peaches. not too ripe, 2 dozen or more passion fruit, 6 lb. sugar, and the juice of 2 lemons. Peel and stone peaches, cut into pieces. Sprinkle with a little ‘sugar leave awhile and prepare passion fruit. Scoop out pulp of passion fruit, boil skins till soft, and scoop out pulp, adding to the seed mixture. Boil peaches till soft. Add rest of sugar and boil for an hour. Then add passion fruit mixture, lemon ‘uice gnd 1 extra cup of sugar, and boil till it will set when tested.