BOYSENBERRY JAM

In a large saucepan cook 6 cups boysenberries in 1/2 cup water until hot.

Puree have of the berries through a sieve and the puree back into the saucepan.

Add 3/4 cup orange juice, 4 tabsp lemon juice, 1 tbsp grated orange peel and cook over high heat until it comes to a rolling boil.

Stir in 6 cups of sugar and cook until it comes back to a rolling boil for 2 extra minutes, stirring constantly.

Remove from heat and stir for several minutes to privent fruit from floating. Pour into one-cup sterilized jars and cover with melted paraffin wax. You will need 8 jars. Seal and store in the refrigerator or a dark cool cupboard

boysenberry

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BASIC APPLE SAUCE

This is not a jam but it is delicious. Makes 4-6 serves

Wash, core, pare and slice 1 kg green apples. Place in a heavy saucepan and add
1 cup water and 1 tbsp lemon juice.

Bring to boil. Reduce temperature and and simmer until apples easily turn in to pulp with a fork. Add sugar to taste and simmer for another 5 minutes. Remove from heat, cover and let stand to cool down.

Place apple pulp into dessert bowls and sprinkle with cinnamon or a little vanilla and sugar mixture.

basic apple sauce

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PINEAPPLE CHUTNEY

It makes 2 cups

In a saucepan cook,

1 medium pineapple, peeled, cored and pureed.
1 cup sugar,
2 tablespoons lemon juice,

until thickened to jam like consistency, stirring occasionally.

Cool and add

2 teaspoons ground fennel seed,
1/2 teaspoon black pepper,
1/2 teaspoon ground red pepper,
1 teaspoon ground cumin.

Mix well, place in a glass jar, cover and let stand for a week in the refrigerator before serving

Serve with ham or chicken.

pineapple chutney

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APRICOT ICE

A fleshy delicious treat

In a saucepan combine

2 cups water
1/4 cup sugar
3 tablespoons liquid glucose

Place the pan over low heat and stir until sugar is dissolved. Remove from heat and add,

1/4 cup lemon juice
1 tablespoon orange liqueur
10 fresh apricots, pitted and pureed. Then stir.

First cool then freeze the mixture until firm. Next place the frozen mixture into a bowl break up and beat until mixture is thick and smooth. Freeze again until firm. Now it's ready to serve.
apricot ice

Makes four serves.

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FIGS IN HONEY AND WHITE WINE

Makes 4 serves

In a saucepan, put

12 large slightly under-ripe figs, washed and stemmed. Cover with 1 cup dry white wine. Bring to boil and stir in 3/4 cup honey. Cover and simmer for 10 minutes or until figs are tender. Remove figs from the saucepan and place in a serving dish. Boil syrup for another 10 minutes. Stir in 1 teaspoon lemon juice and 1 teaspoon grated lemon rind. Boil for 2 more minutes and pour over figs. Chill and serve with ice cream.

figs in honey and white wine

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GRAPE MOULD

In a large heavy sauce pan, mix 1/2 cup sugar, and
2 tablespoons gelatine Add 1 cup water. On low heat cook, stirring, until sugar and gelatin is dissolved. Stir in 1 1/2 cups white wine and 1/2 cup medium sherry.

In a 6 cup ring mould arrange 4 cups of seedless grapes and pour in gelatine and sugar mixture. Chill for about 5 hours or until set. Take out of the mould and decorate with some more grapes strawberries or other small fruit or berries and serve with a good custard sauce

grape mould

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REDCURRANT SAUCE

Makes 3 cups. Serve with pork, ham or duck

In a saucepan combine 1/2 cup sugar and 1 1/2tablespoon cornflour.
Add 3/4 cup hot water and 1 1/2 tablespoon lemon juice.

Bring to a boil stirring constantly.

Add 1 1/2 cup red currants, washed and stemmed. Stir, cooking 3-5 minutes or until thickened.
Remove from heat and beat in 2 tablespoons brandy or rum and 1 1/2 tablespoon butter.

Beat mixture until well combined.

redcurrant sauce

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