Fruits which may be used:
Five finger (carambola)
Equal weight of fruit and sugar
- Put half the sugar into a pan with ½ pint of cold water to each pound of sugar. Boil to a thin syrup.
- Remove all the stalks and bruised parts from the fruit, if any. Add to the syrup, and simmer gently until the fruit is half cooked.
- Place in a china or earthenware bowl, and when cool cover and leave until the next day. This allows the sugar to be absorbed into the fruit.
- Strain the syrup into a preserving pan and add the rest of the sugar.
- Boil until it thickens.
- Allow to cool slightly then put in the fruit and simmer until tender.
- Remove the fruit carefully and place onto a deep dish. Strain the syrup over.
- Cool, and leave covered for 48 hours.
- Spread out flat in a single layer and leave until quite dry. This may be done in an oven (turned off), or in the sun.
- When thoroughly dry, pack in air-tight jars.
Note: Each fruit must be processed separately. Use fruit which is in good condition, not too green and not too ripe.