Rosella Jelly

Ingredients

• To every pt. of juice
• 1 lb. sugar
• A little water

Method

1. 1

   Put the rosellas into the preserving pan with a little water for every pint of fruit.

2. 2

   Allow to boil for two to three hours, then strain through a sieve.

3. 3

   Add one pound of sugar for every pint of juice, return to the pan, and boil for an hour or until it jellies.

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.

1 lb. sugar 5 or 6 chillies or cayenne. Mode. — Cut the tomatoes in four, about the size of a walnut, place them in a large dish and sprinkle the salt over them ; let them stand for twelve hours. Take the onions and cut about the same size, place them in another dish and do the same as above. In the morning pour away the water that has run out of both, then put the onions and tomatoes together into a saucepan with enough vinegar to just cover them, place on the fire and boil for five minutes. While they are boiling mix up the curry powder and mustard in a little cold vinegar, put into the saucepan with the sugar and chillies or cayenne, stir well and boil half an hour. 753— CAPSICUM CHUTNEY. To every pound of capsicum pulp allow : 1 lb. sugar i pt. vinegar. Mode. — Boil the capsicums in a lot of water till tender, then strain and pound up to a pulp, add the sugar and vinegar and boil till thick. JAMS AND PRESERVES. 754— EOSELLA JAM. 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 and a little water. Mode. — Peel the pineapple and cut into thin slices ; put the sugar into a preserving pan, allowing a quarter of a pint of water to every pound of sugar ; when it is boiling drop in the slices of pineapple, and allow it to boil for about half an hour ; put the pineapple into jars and cover with syrup ; close down securely and stow it away until required. 758— PINEAPPLE JAM. To every lb. of fruit add 1 lb. of sugar. Mode. — Weigh the pineapple after it is skinned, then chop or cut it in very thin pieces ; put it in a preserving pan with the sugar ; watch until it boils ; then move on one ^de and allow it to simmer for four or five hours. Wken c@ld put into preserve jars. 759— PINEAPPLE JAM (Another Way). 6 pineapples 6 apples 9 lbs. sugar. Mode. —Peel and slice the pineapple, cut them into squares ; cover with sugar and let stand for twenty-four hours on a large china dish ; place in a preserving pan, or large stewpan, with the strained juice and grated rind of the lemons ; boil till tender and sufficiently set ; put into jars, and when cold tie down carefully and store in a dry place. 760— GUAYA JELLY. To every pt. of juice

Cook this with the app: pantry check, scaling, and the assistant.