Rosella Jam
From Mrs. Maclurcan's cookery book, 1899
Serves 2
Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 125. The excerpt below is the record exactly as published.
To every lb. of the shell A little water allow 1 lb. of sugar. Mode. — When making rosella jam it is necessary to separate the shell from the pod ; tie the pods up in a piece of mosquito net and put them into the preserve pan with the rosellas, sugar and a little water ; allow them to stand by the fire for an hour, where it is just hot enough to bring them slowly to a boil ; allow them to simmer gently for an hour and a half or two hours ; take out the pods and let the jam get cool ; then put into preserve jars. Those with the patent tops are very handy. 755— EOSELLA JELLY. To every pt. of juice add 1 lb. A little water sugar. Mode. — "When making rosella jelly there is no occasion to pick them ; you can put them into the preserving pan just as you get them, with a little water to every pint of fruit ; allow it to boil for two or three hours, then strain it through a sieve ; put one pound of sugar to every pint of juice, and put this back into the preserving pan and boil for an hour, or until it jellies in a saucer ; when cool, fill the preserve jars, and when quite cold fasten them up securely. 756— EOSELLA JELLY (Another Way). 1 cupful the hard portion to Enough water to float the 3 pts. of the other rosellas. Mode. — Boil until soft ; strain off the juice and replace in the pan with a pound of brewers' crystal to each pint of juice ; boil for about three-quarters of an hour, T Jams and Preserves. skimming well, and make sure by dropping a little on a plate (before removing it from the fire) that the jelly will be jelly when cold. 757— PEESEEYED PUSTEAPPLE. To every lb. of pineapple add 1 lb. of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.