MARMALADE

Wairarapa Times-Age, 16 October 1939, Page 8

MARMALADE

SOME EXCELLENT RECIPES. Orange Ginger Marmalade. Take 61b. sweet oranges, 6 pints water, 61b. sugar, jib lump ginger. Wipe the oranges, peel them, and divide into quarters, removing the pips as you do so. Put the peel through the mincer, then put it into a preserving pan with the water and orange quarters. Bruise the ginger, tie it in muslin and add it Bring it to the boil, add the sugar, and, when dissolved, boil the marmalade until it will jelly when cold, keeping it stirred and skimmed as required. St. Clements Marmalade. Take 3 oranges, 2 lemons, water, loafsugar. Wash and dry the fruit. Cut the oranges into very thin slices and peel lemons thinly. Halve and extract juice. Place the pips of oranges and lemons in a small muslin bag. Measure out the orange slices, strained lemon juice, and shredded lemon peel in a basin. Add three times as much water as fruit. Cover and stand overnight. Next morning boil for ten minutes. Return to basin. Cover and stand overnight. Next morning measure and weigh out equal quantity of sugar. Place fruit and juice in a preserving pan. Bring to the boil. Boil one hour. Add sugar. Boil till a little sets when tested on a cold plate. Pot and seal. Mandarin Marmalade. Allow 2 mandarins to 1 Seville orange, allow 2 pints water to 11b. fruit, when cut up; weigh, when cooked and cold, and allow 15oz. sugar to lib of fruit and water. Wipe the oranges and mandarins, cut them into quarters, and slice them finely, removing all the pips. Add the water to the prepared fruit and let it soak for twenty-four hours, then boil it gently till tender, adding the pips tied in muslin. Weigh them when cooked and cold and add sugar in proportion. Let this dissolve slowly, then boil until the marmalade will jelly when cold. Remove pips before adding the sugar. Lemon Marmalade. • Take 12 lemons (31b in weight), 71 pints water, allow 11b. sugar to 11b. pulp. Wipe lemons and cut them in quarters. Take out the pips and put them into a basin with one pint of the water, and leave to soak for a few hours. Slice the lemon quarters very thinly. Put them into a preserving pan with the remainder of the water. Add also the strained water from the pips. Let this stand- for about twenty-four hours. Then boil it gently for about one to one and a half hours until the rinds are quite tender. Leave it to stand until ’he next day, then weigh it and add the sugar in proportion. Bring to the boil and boil for about one hour or until it will jelly. Quince Marmalade. Pare and quarter the fruit, remove the cores, and throw each piece, as done, into cold water to preserve its colour. Put the pieces into a preserving pan with just sufficient water to float them. Stew until the fruit is reduced to a pulp, stirring occasionally — this will take quite two hours. Ackt three-quarters oi a pound of loaf-su-gar to each pound of pulp and boil gently' for three-quarters of an hour. Test by putting a little.on a cold plate, and if it jellies it is done. Put into jai's, and when cold cover and label.