20 or more green hog plums
1 tsp vanilla essence or 1 vanilla pod cut up
juice of 1 lemon
Peel fruit, remove flesh from seeds. Discard seeds. Put fruit in large saucepan and cover generously with water. Boil until tender, adding more water if necessary.
When fruit is well-cooked and tender, allow to cool slightly. Using a potato masher, mash fruit well. Add passionfruit and lemon juice. Measure - to every two cups of fruit and liquid, add 1 cup sugar.
Bring to the boil, stirring until sugar is dissolved. Continue boiling on moderate heat, until jam jells. (A few drops of yellow colouring may be added to give a nice golden colour).
* Spondias cytherea
DATE: May 1985
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