ORANGE AND LEMON

Wairarapa Times-Age, 25 May 1938, Page 4

ORANGE AND LEMON

NOW IS MARMALADE TIME. SOME RELIABLE RECIPES. Oranges now are plentiful, so mar-malade-making is the order of the day. To get good results, choose fruit that is firm and not too ripe, and soak it in cold water for 24 hours before making the marmalade, as this softens the rind and pith and saves times and fuel when cooking later. Though not everyone likes bitter orange marmalade, the Seville or poorman’s or other bitter oranges really make the best preserve, as they are particularly rich in pectin content and therefore “jell” more easily. The addition of lemons or grape-fruit• to sweet oranges will, however, have the same effect. Always boil the fruit quickly after the sugar has been added, but don’t boil too long or the colour will be spoilt.

Orange and Lemon Marmalade. Two oranges, 2 lemons, water, sugar. Wash and dry fruit. Cut into quarters, discarding seeds, then into thin slices. Measure, and to each cup sliced fruit add 3 cups water. Leave 24 hours, then bring to boil, and boil for 10 minutes. Leave over-night. Measure, and to each cup of fruit allow 1 cup sugar. Boil quickly till it jells when tested in the usual way. Leave till cool. Bottle, and cover.

Orange and Crapefruit. Wash the fruit and dry well. Cut into pieces, then put through mincer or shred with marmalade cutter. Measure, and to each cup of fruit pulp add 2 cups water. Pour water on fruit. Leave 24 hours. Boil till tender, and again leave for 24 hours. Measure, add 1 cup sugar to 1 cup pulp. Boil quickly till it jells. Bottle and seal down when cold. Bitter Orange Marmalade.

Six Seville or poorman’s oranges, 1 lemon, 61b. sugar, 2 quarts water. Peel the fruit and cut the skin into shreds. Remove as much pith as possible from the fruit, then cut sections in halves. Remove pips and boil them in 1 pint water for 1 hour and strain. Put fruit into basin, cover with water and leave 24 hours, then boil the fruit with “pip” liquid for 1 hour. Leave 12 hours. Bring to the boil, add sugar, and boil quickly till it jells. Pour into warm jars and cover when cold. Lemon Marmalade. • Three pounds lemons, 7 pints water, sugar. Wash lemons, dry, cut into quarters, then cut into thin slices. Put into bowl, add water, cover with towel and leave for 24 hours. Boil till peel is soft—about 1J hours. Leave for 24 hours. Measure, and to each 2 cups pulp allow lib sugar. Mix, and bring to the boil. Cook till marmalade will set when tested on a cold saucer. Leave till cool before bottling. Tie down, and store in. cool place. Grapefruit Marmalade.

Two large grapefruit, 2 lemons, 6 pints water, 421 b. sugar. Wash fruit and dry well, then simmer in water till skin is soft —about 11 hours. Drain, cut up finely, removing all pips. Return fruit to water, add sugar. Stir till well dissolved, then boil quickly till marmalade sets when tested in the usual way. Leave till cool. Bottle. Tie down and store in cool place.