Two Useful Fruits

New Zealand Listener, Volume 32, Issue 819, 7 April 1955, Page 22

Two Useful Fruits

ASSION fruit and cape gooseberries are both most useful fruits, with a very pronounced and distinctive flavour, and therefore good for "uplifting" jam or jelly of more neutral taste, such as pie melon or marrow-or even tomato. Passion fruit goes very well with peaches, too, and even with pears; while cape gooseberries made into a jam with either lemon or tinned pineapple are really something out of the ordinary. Passion and Pear Jam Scrape out pulp from 3 dozen passion fruit. Peel and cut into small pieces 4 lb, ripe pears, Allow %% lb. sugar to each pound of mixed fruit, and put all ingredients together into preserving pan, with just a cup of water. Stir steadily as it heats, dissolving the sugar. Then boil, stirring often, until it will set when tested-may take 2 hours. Passion and Peach Jam Six pounds peaches, not too ripe, 2 dozen or more passion fruit, 6 lb. sugar, and the juice of a couple of lemons. Peel and stone peaches, cut into pieces. Sprinkle with a little sugar, leave a while 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 inice

and 1 extra cup sugar, and boil till it will set when tested. Stir well and often. Cape Gooseberry, Peach and Tomato Jam Three pounds peaches, 1 lb. cape gooseberries, 1 dozen ripe tomatoes, medium size. Skin tomatoes and cut_up; shell cape gooseberries; cut. up peaches; boil all together with 2 cups water till soft. Add a cup of sugar for each cup of pulp. Stir carefully until sugar is quite dissolved; then boil until jam will set when tested, stirring often. Cape Gooseberry and Lemon Jam Five pounds cape gooseberries, 5 Ib. sugar, 1 pint water, juice 5 lemons. Put sugar and water in pan, bring to boil. Add lemon juice, and when syrup is quite clear add shelled gooseberries. They may be pricked with a needle. Boil for about 144 hours, or until it will set when tested. Preserved Passion Fruit No. 1: This one is uncooked, so has the fresh flavour. Just mix together the sugar and passion fruit, allowing 34 cup

sugar to each cup of passion pulp. Stir together in a bowl, and leave for 24 hours, stirring often to see that the sugar is dissolved. Then pot in small jars, so that each will be used up when open.. Seal quite airtight. Some people like to stir in Yard teaspoon of salicylic acid to 6 cups of pulp, but the Health Department does not advise this. It keeps quite well without. No. 2: 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 filled into sterilised bottles. Cape Gooseberry Jam Allow 1 lb. of sugar to 1 1b. of shelled berries. Squeeze juice 2 lemons into preserving pan. Put in berries, and stir till cooked to a pulp. Add sugar and boil unti] a pale amber colour and will set when ‘tested. No water. Passion Fruit Fillings No. 1: Eight passion fruit, 3 eggs, a oz. butter, 3 oz. sugar. Scoop out fruit from skins, put in double boiler with well beaten eggs, sugar and butter. Cook until thick, stirring all the time. Takes about 15 minutes. No. 2: Ten passign fruit, 1 tablespoon butter, 1 small cup sugar, 1 beaten egg. Heat all in basin over boiling water till thick, stirring with wooden spoon. A delicious filling. Cape Gooseberry Sponge Stew cape gooseberries gently with sugar. Strain off syrup, and make up to

just under 1 pint with hot water. Make up a jelly with it. Leave to get cold. As it is setting, whip, and then add the cape gooseberries and let it set. Cape Gooseberry Pie This is made with a sponge crust, which must be poured over the fruit when boiling hot and baked in a hot oven, about 20 minutes. Make a syrup by boiling, say, 1 cup of water to 42 cup sugar and juice of a lemon (may be doubled if desired). Pour this over shelled cape gooseberries in a casserole, and bake slowly with lid on, till berries are golden and tender in the syrup. Then take off lid, pour sponge on and bake. Serve with cream or custard. Very nice used without any crust, just as baked fruit. The Sponge Crust Cream together 2 oz. butter and 14 cup sugar. Add 2 eggs, 1 large cup flour, and 1 teaspoon baking powder. Lastly 2 or 3 tablespoons boiling water. Put on hot fruit and bake. Cafe Gooseberry and Pineapple Jam Three pounds cape gooseberries, 1 large tin pineapple slices, 3 lb. sugar. Boil cape gooseberries in pineapple juice till soft. Add sugar, stirring well till dissolved. Boil again quickly till thick, about % to 3% hour. Stir occasionally. When thick, add cut-up pineapple, boil 5 to 10 minutes. Test. Passion Fruit Jam Wash passion fruit well, cut in halves, scoop out the pulp. Put skins on to boil in water, and boil about ¥ hour, or until

tender. Then scoop out the soft part, leaving the skins like thin paper, which may be discarded, Add the: pulp to the seed pulp. To each cup of pulp add 34 cup warmed sugar. Boil till it will setabout 114 hours. Or may be added to melon jam.