81' 



BULLETIN 77, HAWAII EXPERIMENT STATION 



Surinam-cherry jelly 



yield 5 cups 



5 pounds Surinam-cherries 1 cup sugar to each cup 



7% cups water or enough to of juice 



barely cover the fruit 



Wash cherries, remove stems and blossom ends. Add water to the fruit 

 and simmer for 25 minutes, or until the cherries are soft. Strain the juice 

 through a flannel jelly bag or two thicknesses of a sugar or flour sack. 



Measure the juice and place it in a shallow kettle with a capacity at least 

 4 times the volume of juice. Heat to the boiling point and boil 5 minutes. 

 Add an equal quantity of sugar and remove the scum as the mixture starts 

 to boil. Boil rapidly until the juice gives the jelly test (sheets off the spoon 

 in large drops), or until the temperature reaches 105° Centigrade, or 221° 

 Fahrenheit on a clear, dry day; or 106° Centigrade or 222° Fahrenheit on 

 a damp, cloudy day. Pour the jelly into hot sterile glasses and seal with 

 paraffin. 



Surinam-cherry punch 



6 servings (1 cup) 



lVs cups Surinam-cherry juice 3 tablespoons lemon juice 



4% cups water 1% cups sugar 



Prepare Surinam-cherry juice as directed in the recipe for jelly. Combine 

 all the ingredients, stir until the sugar is dissolved, and pour over cracked 

 ice before serving. 



Surinam-cherry sauce 



yield 1 pint 



1 pound or 1 pint Surinam- % cup water 



cherries l 1 ^ to 1% cups sugar 



Wash cherries and remove blossom ends. Add water and simmer 20 min- 

 utes over a low fire. Remove from fire, press the cherries through a coarse 

 sieve to remove the seeds, add sugar to the fruit pulp and reheat to dissolve 

 sugar. Cool and serve with meat or fowl. This makes a thin sauce. A 

 few minutes additional cooking is necessary to make a product stiff enough 

 to mold. 



Surinam-cherry pie 



4 to 5 servings 



1% cups seeded Surinam-cherries iy s cups sugar 



Vz cup seedless raisins 3 tablespoons flour 



% cup diced apple 1 teaspoon butter 



Line a pie tin with pastry. Mix the fruit and pour into the pie shell. 

 Sprinkle with flour and sugar and dot with small pieces of butter. Moisten 

 the edge of the pie crust and cover with a second crust. Place in a hot oven 

 (450° F.) for 10 minutes, then reduce the temperature to 350° F. and bake 

 for 30 to 40 minutes or until the fruit is soft. 



