Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

This jam can be made of any ripe fruit, boiled to a pulp with a little water; the best are peaches, quinces, apples, oranges and cranberries. It is usual to crush the fruit. Put in three quarters of a pound of sugar to a pound of fruit, add a little water (half a cup to a pound), and boil until it is a jellied mass. When done, put it in glass or white earthenware.