1 large green granadilla
2 large lemons
Slice lemons finely and add 1½ litres of water. Boil till fruit is quite tender (as for marmalade).
Peel and cut in large pieces one green granadilla. Put in a pan with the seeds and 2 cups of water. Boil till tender.
Lift out the large pieces of granadilla carefully and cut into small cubes. Strain off the seeds.
Add granadilla with liquid to the cooked lemon. Measure and add ¾ cup sugar to each cup of fruit.
Boil rapidly until syrup jells. Preserved ginger, sliced, improves the flavour.
DATE: November 1980
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