EUGENIA JELLY
2 kg ripe fruit
1 cup water
2 x 1/2 cup lemon juice
1 package powdered pectin
4 1/2 cups sugar
Wash and crush fruit. (I removed the pips as well) Add water and 1/2 cup lemon juice.
Cover and simmer for 15 minutes. Strain through a jelly bag or washed cheesecloth.
You need 3 cups of juice. Add 1/2 cup lemon juice and pectin. Stir well.
Bring to a boil and add sugar, stirring constantly at a rolling boil.
Boil exactly 2 minutes. Skim.
Pour into sterilized jars and seal.
For sauce: To one cup of juice, add sugar and lemon juice to taste. Stir in 1 tbsp. cornstarch dissolved in a little water. Simmer and stir until clear
Resep: Naomi Coetzee Harris
2 kg ripe fruit
1 cup water
2 x 1/2 cup lemon juice
1 package powdered pectin
4 1/2 cups sugar
Wash and crush fruit. (I removed the pips as well) Add water and 1/2 cup lemon juice.
Cover and simmer for 15 minutes. Strain through a jelly bag or washed cheesecloth.
You need 3 cups of juice. Add 1/2 cup lemon juice and pectin. Stir well.
Bring to a boil and add sugar, stirring constantly at a rolling boil.
Boil exactly 2 minutes. Skim.
Pour into sterilized jars and seal.
For sauce: To one cup of juice, add sugar and lemon juice to taste. Stir in 1 tbsp. cornstarch dissolved in a little water. Simmer and stir until clear
Resep: Naomi Coetzee Harris