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Sunday, 18 August 2013

Pineapple Preserves

The Sunbeam Automatic Cooker and Deep Fryer Recipe Book c1950s/1960s


Pineapple Spread 

1 medium pineapple; 2 cups sugar;  ½ cup water; 30g butter; 1 tblspn cornflour; 3 eggs
PULP    pineapple and place in a saucepan with sugar and water
BOIL    until tender
ADD    blended cornflour and cook well
COOL    slightly, add beaten eggs and butter
BOTTLE    and seal




Melon & Pineapple Jam
ALLOW:
¾ lb jam melon; ¼ lb pineapple; ¾ lb sugar
                                                                                          
DICE    melon and place in a preserving pan
COVER    with water and boil with the lid on until tender
PULP    pineapple on juice extractor and add to boiling melon
ALLOW    to cook for five minutes
ADD    warmed sugar and stir until dissolved
BOIL    rapidly until thickened about ¾ hour



The Melon and Pineapple Jam wins first prize!

1 comment:

  1. The pineapple curd at the top sounds really nice too. Someone recently gave me a jar of pineapple and cauliflower pickle - I haven't opened it yet, but it sounds like quite an unusual combination (it's a very vivid mustard pickle colour).

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