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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