MARMALADE AND CHUTNEY

Wairarapa Times-Age, 5 August 1940, Page 8

MARMALADE AND CHUTNEY

MAKE USE OF ORANGES AND APPLES. SIMPLE RECIPES TO TRY. If summer fruits are ideal for bottling and preserving, winter fruits are excellent for jams and chutneys. Oranges and apples can be utilised in dozens of ways, and some of them are suggested on this page. MIXED MARMALADE. This is a special recipe, and is well worth trying: Wash well 2 grapefruit, 4 sour apples, 4 lemons, 4 nice navel oranges. Peel very thinly and shred very finely. Place in preserving pan. Squeeze juice from fruit and add to shredded rinds. Peel and core the apples and place the cores and skins with the piths cut up small into a piece of muslin and tie up loosely. Chop the apples and add them to the juice, etc. Add 8 pints water and boil all together until shreds are tender and the contents reduced quite a lot. Remove muslin and press moisture out, leaving the muslin bag as dry as possible. Now add 61b warm sugar, bring to boiling point, and boil quickly for about twenty minutes or until it jells when tried on a cold plante. Sometimes this mixture will jell after 10 minutes of quick boiling. Seal in the usual way. APPLE CHUTNEY. . Peel 61b sour apples and put them through a mincer with 6 medium-sized onions. Put in a saucepan with the grated rinds and juice of 4 lemons, 21b seeded raisins, 31b brown sugar, 3 finely chopped cloves of garlic, 2 dessertspoons ground ginger, 2 tablespoons mustard seed, 1 teaspoon celery seed, pepper, salt, and 2 quarts malt vinegar. Bring to boil and simmer until tender, stirring well during the boiling, as it burns easily on account of being thick. Allow mixture to become quite cold before bottling. Seal with paraffin wax. PEAR CONSERVE. Take 121 b pears (quartered), 91b sugar, three pints of water, one tablespoonful of cloves, one teaspoonful citric acid. Boil sugar and water together for a quarter of an hour, add fruit, and boil till it turns red (four or five hours). The cloves must be tied in muslin and boiled with the pears. Add acid about twenty minutes before it is done. Will keep for years. APPLE MARMALADE. Take 41b of apples, pare, core, and slice, and place in a pan with just sufficient water to barely cover them. Boil to a pulp, and rub through a sieve. Allow lib of sugar to every pound of pulp, add a little cinnamon, and boil once more for about half an hour, stirring constantly. IPut into jars and cover down as juickly as possible. ORANGE AND LEMON MARMALADE. Take six oranges and six lemons, cut up very fine, using all but the pips. To every cup of pulp add three cups of water, and soak all night. Next day boil for a quarter of an hour and leave to soak another night; then add threeparts of a cup of sugar to one cup of pulp, and boil till the right consistency.