Strawberry, Pineapple and Orange Conserve

Jams and Pickles, Supplement to the Australian Home Journal 1930s

Strawberry, Pineapple and Orange Conserve

Peel, core and shred fine 1 pineapple.

Pick over stem and wash 1 quart (4 cups) of strawberries.

Remove the peel from 3 large navel oranges, keeping it as whole as possible. 

Remove the pulp of the oranges with a sharp knife, discarding as much of the pith as possible and saving all juice. Boil the peels in plenty of water until very tender, then remove and with a spoon scoop out the bitter white inside leaving just the orange outer part. With a sharp knife cut the skins in tiny thin strips about ½” (1cm) long.

Now put the pineapple in a large enamel pan and add a pint (2 cups) of water. Boil for 20 minutes.

In the meantime, put the orange pulp and juice in another enamel pan with 2 ½ cups of sugar and boil for about 15 minutes.  Then add the rind and continue cooking slowly.

When the pineapple is cooked add the strawberries and 4 ½ cups of sugar. Bring to the boil, then add the orange and let it all boil together for 22 minutes, no longer.

Skim the jam while cooking, and stir carefully to prevent sticking.

Put in sterilised jars and the next day seal with wax.

More tips from the 1930s: