Pineapple jam Pineapple
Sugar
Peel pineapple and grate fruit finely. To each lb pulp add 3/4 lb. sugar. Bring to the boil stirring. Stir until jam gels when a little is dropped on to a cold plate. Pot and seal while hot.
Pineapple fudge
1 fresh pineapple or 1 lb can pineapple, drained
1 lb granulated sugar
Peel and grate fruit. Add sugar, heat slowly until dissolved. Boil fast until syrup sets when put on a cool plate. Beat for 5 minutes, pour into a greased tin. Cut when cold.
Pumpkin
preserve
3 lb. pumpkin
2 lb sugar
1 lemon or 2 limes
1 orange
Pinch salt
Peel and cut pumpkin into 1/4-inch thick slices, then chop them across and pack into a large jar. Add sugar, cover and stand for at least 12 hours. Drain liquid from pumpkin and bring this to the boil.
Boil until syrup is thick. Add pumpkin and lemon or lime and orange, sliced thinly. Stir in salt, bring to the boil. Cook until thick and clear. Pot and seal.
Orange cheese
Grated rind of 1 orange
3 oz. sugar
1 oz butter
1 teaspoon lemon or fresh lime juice
2 tsp. orange juice
2 eggs, thoroughly beaten
Mix orange rind and sugar and stand for about 15 minutes. Melt butter in a double saucepan, stir in rind, sugar, fruit juices and eggs, and cook gently until thickened, stirring frequently. Use as lemon curd.
West Indian Cookbook
