CARAMBOLA JAM I
Ingredients:
Carambolas
preserved ginger or ginger crumbs
sugar
Jamsetta, 1 packet per kg
lemon juice
Method:
Cut off and discard sharp edges of fruit. Cut into small pieces, discarding seeds.
For every 1½ kg fruit add 1½ pints water.
Boil until tender (covered), approximately 15 mins. Add 1 kg sugar and 150g preserved ginger cut finely, or if available, ginger crumbs and 1 packet Jamsetta for each kg. Add also juice of 2 lemons and a pinch of salt. Boil approximately 15 to 20 minutes. Test for setting.
DATE: January 1987
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