426 



plant was first introduced in Hawaii from Australia, so far as 

 the waiter is informed, by Air. R. A. Jordan. A supply of seeds 

 was secured by the Experiment Station from Porto Rico in 

 1904 and the plants have been grown on a field scale for two 

 years. It gives promise of being a very useful plant. 



USES. 



The fruiis of this plant consist of a fleshy calyx and a 

 seed-pod which are used in the making of jam, jelly and a 

 cooling drink. The flavor is tart and if not obscured by the 

 use of an excessive amount of sugar, resembles closely that of 

 cranberries. In color and general appearance, both the jam 

 and the jelly are very attractive. The following directions foi 

 the manufacture of jam have been used in experiments con- 

 ducted by Miss Alice R. Thompson of this Station. The data 

 will also show the quantity of jam or of jelly which can be 

 produced from a given number of pounds of fruit. These ex- 

 periments were conducted with fruit that was rather over 

 mature and the seed-pod was too ripe to be used. When the 

 fruits are young the wdiole of the fruit may be used. 



ROSELLE JAM. 



Wash six pounds of Roselles, open and remove the seed- 

 pod. The weight of the flesh will be about three pounds. 

 Add two cups ot water to the berries and cook about an hout 

 until reduced to a soft pulp. Measure the cooked fruit and 

 add one and one-fourth cups of sugar to each cup of fruit. 

 Cook twenty minutes. 



Six pounds of Roselles will make seven pounds of jam or 

 eleven half-pint cups full. 



ROSELLE JELLY. 



Wash and seed four pounds of Roselles. The weight of 

 the flesh v/ill be about two pounds. Add four cups of hot 

 water and boil to a pulp. Strain the whole through a cloth 

 bag without pressing. Measure the juice and boil it con- 

 tinuously twenty minutes. Then add one cup of sugar for each 

 cup of juice. The sugar should be heated in the oven before 

 adding it to the juice, so that the boiling wall not be inter- 

 rupted. Cook until, on testing the consistency of the liquid 

 by pouring from a spoon, the last drop adheres to the spoon. 

 Remove from the fire and pour into the jars. Four pounds of 

 Roselles will make two pounds of jellv or two half-pint cups- 

 full. ■ ' 



