- Wash the fruit and remove the peel, and slice it very thin.
- Cover the sliced peel with cold water in a pan and boil until tender, adding more water as it boils away. If the bitter flavour is objectionable, change the water frequently.
- Cut the fruit pulp into slices and remove any seeds and rag. Combine with the parboiled peel.
- To each pressed measure of this mixture, add twice the quantity of water and 1/8 tsp of salt.
- Boil rapidly for 25 minutes.
- Weigh or measure the mixture and add an equal weight or measure of sugar.
- Boil for 15 minutes or until the jelly stage is reached.
- Allow to cool for a few minutes, stir, and then pour into hot sterilised jars, and seal.
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