SC - Ansteorran King's College

[Michael F. Gunter]

I like fruit preserves.  Remove skin & seeds.  For every cup of pulp, add one
cup of sugar.  Bring to a full rolling boil, stirring constantly.  Boil until a
small amount "sheets" off the spoon.  (This concept is hard for me to explain.
Dip the spoon and lift out a bit of sauce.  If it runs off in separate rivulets
and drips, it's not ready. If it forms a ribbon, it is.)  Pour into prepared
pint jars.  Seal.  Process in a boiling water bath for 15 minutes.  Liadnan (nee
Leanna)



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