The Hawaiian forester and agriculturist . f the flesh will be about three two cups ot water to the berries and cook about an houtuntil reduced to a soft pulp. Measure the cooked fruit andadd one and one-fourth cups of sugar to each cup of twenty minutes. Six pounds of Roselles will make seven pounds of jam oreleven half-pint cups full. ROSELLE JELLY. Wash and seed four pounds of Roselles. The weight ofthe flesh v/ill be about two pounds. Add four cups of hotwater and boil to a pulp. Strain the whole through a clothbag without pressing. Measure the juice and boil it con-ti
The Hawaiian forester and agriculturist . f the flesh will be about three two cups ot water to the berries and cook about an houtuntil reduced to a soft pulp. Measure the cooked fruit andadd one and one-fourth cups of sugar to each cup of twenty minutes. Six pounds of Roselles will make seven pounds of jam oreleven half-pint cups full. ROSELLE JELLY. Wash and seed four pounds of Roselles. The weight ofthe flesh v/ill be about two pounds. Add four cups of hotwater and boil to a pulp. Strain the whole through a clothbag without pressing. Measure the juice and boil it con-tinuously twenty minutes. Then add one cup of sugar for eachcup of juice. The sugar should be heated in the oven beforeadding it to the juice, so that the boiling wall not be inter-rupted. Cook until, on testing the consistency of the liquidby pouring from a spoon, the last drop adheres to the from the fire and pour into the jars. Four pounds ofRoselles will make two pounds of jellv or two half-pint cups-full. ? rjwrww^^nr:^. ^m^m
Size: 1780px × 1403px
Photo credit: © The Reading Room / Alamy / Afripics
License: Licensed
Model Released: No
Keywords: ., bookcentury1900, bookdecade1900, bookidhawaiianfore, bookyear1904
