4 large santols
2 Tbl coarsely grated green ginger
2 cups water
3 cups sugar

Peel santols, remove seeds and cut flesh small enough to blend.

Place blended flesh, green ginger, water and seeds in pan. Boil gently until tender.

Add sugar and boil until jam reaches setting point.

Remove seeds from jam, place in a coarse sieve and press with wooden spoon to remove all the flesh. Return the flesh to the jam and mix well.

Elsie Salleras
Cardwell/Johnstone Branch News June 1994

DATE: May 1995

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