HBs Guide to ... Fruit Preserving - Jams, Jellies too! The Australian Home Beautiful Centre Section, December 1959 by Jean Bowring
“Any woman who makes her own preserves, jams and jellies, knows the convenience – and the economy! – of always having a good stock on hand to give variety to her meals.” Jean Bowring.
“Any woman who makes her own preserves, jams and jellies, knows the convenience – and the economy! – of always having a good stock on hand to give variety to her meals.” Jean Bowring.
Jams: Choko and Pineapple
Ingredients: 8 chokoes; 1 small pineapple (grated); juice of 3 lemons; 1.5kg
sugar; and extra cup of sugar for the syrup
Method:
Peel the chokoes and remove the centre seed. Cut the flesh as you would
for melon jam. Peel and grate the pineapple and squeeze the juice from the
lemons.
Combine the chokoes, grated pineapple and the lemon juice, place in a
saucepan and cover with a layer of the sugar. Place the lemon skins and the
pineapple skins and cores in a saucepan, add 1 cup of water and 1 cup pf sugar
and bring to the boil. Simmer until the flavor has been extracted. Strain and
pour over the fruit.
Allow to stand until the following day. Now bring to the boil and cook
until tender. This will take about ½ hour. Warm the remainder of the sugar, add
to the fruit and boil until the mixture gives the “jell” test when a little is
cooled on a cold saucer. Bottle and seal.
Greetings Pineapple Princesses team. Great to find an historic jam recipe for both of these wonderful ingredients. I cobbled together a recipe and added course grated coconut to choko, honeydew for a jam. It worked so I have been looking for pineapple to combine with choko for new version. Super happy to discover the blogsite and methodology. Really like the legacy idea underpinning the site - great stuff. Thanks for recipe and take great care of you and yours, Cheers, Frances
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