Eugenia reinwardtiana

Collect your cherries as they ripen and remove the calyx with a sharp knife. Freeze the fruit till you have a good quantity.

Place your fruit in a jam pan with the juice of a lemon. Cover with cold water and bring slowly to the boil.

Boil for about 45 minutes. Allow to cool and remove all the seeds. There is no easy way to do this that I have found.

Return fruit to the boil and add warmed sugar. This may be "cup for cup" or less, depending on taste.

Dissolve the sugar and return to the boil and boil for at least 20 minutes.

The amount of lemon juice used adds to the jell and improves the colour, but too much will interfere with the natural cherry flavour.

Bottle while hot in hot, sterile jars and cap tightly.

Ann McHugh

DATE: February 1999

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