4 cups whole ripe carissas
Sugar (1 cup to each cup of strained juice )
Wash fruit; place in colander or sieve over boiling water. Steam fruits for 5 minutes. Cool them slightly and then squeeze them very hard in a clean cloth to extract as much juice as possible.
Measure the juice and add an equal amount of sugar. Boil and stir until a drop on a cold plate shows signs of jelling (this doesn't take long).
Pour into hot, sterilized jars and seal.
A slightly runny jelly makes a wonderful sauce for ice cream or desserts. The jelly or sauce made with some half-ripe fruits and a reduced amount of sugar makes an excellent tart accompaniment to meats and main dishes.
DATE: November 1998
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