Friday, March 9, 2012
I suspected when I was making this that it was really a form of jam - a clear jelly-like jam, but jam nevertheless - and that's what it turned out to be. But the taste was interesting and the small amount that's left over can go on toast.
Wash but do not peel the fruit, cut into quarters and put it into a preserving pan. Cover well with water, and boil it for three or four hours. Strain the liquor through a fine sieve, and leave until next day.
To each cup of juice, add one cup of sugar and a little lemon juice, and then put the whole into a preserving pan, and stir until the sugar dissolves. Boil till it jellies (about one or two hours), add a little more lemon juice, and pour into pots.
This recipe is from Question Department of the Town and Country Journal, 27 April 1901.