\n'; var printReadyElem = document.getElementById("printReady"); if (printReadyElem != null) { html += printReadyElem.innerHTML; } else { alert("Could not find the printReady section in the HTML"); return; } html += '\n\n'; var printWin = window.open("","printSpecial"); printWin.document.open(); printWin.document.write(html); printWin.document.close(); if (gAutoPrint) printWin.print(); } else { alert("Sorry, the print ready feature is only available in modern browsers."); } }

Jam Recipes

( Please see the sections on "Hints"  and Conversion Tables )

Pineapple - Ginger Preserve

2 x 2kg (4lb) pineapples 6 cups sugar
� cup finely chopped ginger 2 cups water

Peel core and cut the pineapples into � in/12mm rings, then quarter them.
Combine the sugar and water in a saucepan over a low heat until all the sugar is dissolved. Raise the heat and heat until the temperature on a candy thermometer reaches 220�F. Add the pineapple and the chopped ginger and simmer the mixture, stirring often to prevent scorching, for 1 hour, or until the temperature on a candy thermometer reaches 220�F once again. Remove from the heat and ladle into pre - sterilized jars and seal.
For longer storage life the jars can be processed in a boiling water bath for 10 minutes. Cool completely and store in a cool dark place.

Makes about 1�litres/3pints.

If you would like to Print this Page - Please click here !

     Recipes_za Compiled and Maintained by Mike Acornley, Webmaster

     E-mail Me

All the Graphics, backgrounds, bars and bullets are my own, except where awarded or stated !
Copyright 1999 - 2003

Hosted by www.Geocities.ws

1