Apple Marmalade Jelly

New Zealand Listener, Volume 2, Issue 43, 19 April 1940, Page 45

Apple Marmalade Jelly

Dear Aunt Daisy, I am feeling quite puffed up with pride, so thought I'd write and tell you of my experience. I had a lot of apples given me, and as I don’t like apple jelly, I decided to make up a jam. I cut the apples up and covered them with water; then boiled them till soft. I then strained the juice off, and cut up two lemons and one sweet orange, finely as for marmalade. I added all this to the juice, then measured it and added sugar, cup for cup, as for jelly. I then boiled it hard for about half an hour; and now I’ve four one pound jars and five peanut butter jars of lovely " marmalade jelly." It certainly looks lovely, too, the slivers of orange just float in the clear jelly. I’m going to do another lot, but this time I shall add cape gooseberries. I think to about 9 or 10 cups of juice I'll add 2lb. of cape gooseberries. I have had quite a lot of fun over jam this year, and quite a lot of success. I must also tell you my way of doing tomatoes whole-it is so simple. I wipe the tomatoes, put them in a meat dish and put into a moderate oven. When the skins are so tight that they nearly burst, take out and pack in jars. Fill to overflowing with boiling water. No salt or anything -" Wee Wyn" (Herne Bay). Very many thanks for your interesting and helpful letter,"‘ Wee Wyn." I may say to the newer Links in the Daisy

Chain that "Wee Wyn" has been a very valuable Link for some five years now.