HB's Guide to … Fruit Preserving – Jams,
Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jen
Bowring
“Nothing can equal the flavor of good
home-made jams.”
Jams: Apricot and Pineapple
Ingredients: 6 lbs (48) apricots; one
medium-sized fresh pineapple; 5 lbs (10 cups) sugar; half pint (1 cup) water; 3
tblsp lemon juice
Method: Wash, dry and stone the apricots,
grate the pineapple. Sprinkle with half the sugar and allow to stand over
night.
If liked, a few of the blanched apricot kernels may be added, or some blanched and chopped almonds just before taking off the heat.
If liked, a few of the blanched apricot kernels may be added, or some blanched and chopped almonds just before taking off the heat.
Bottle while hot. Seal the jars with a
layer of paraffin wax and then cover with paper.
Note: If using canned pineapple in place
of the fresh pine, drain the syrup and use this in place of the half pint of
water.
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