MARMALADE MAKING

New Zealand Listener, Volume 3, Issue 55, 12 July 1940, Page 43

MARMALADE MAKING

price, so that I think it is not too soon to begin our annual marmalade making. I look forward to this every year, because fresh recipes seem to come to light each season. People experiment in various ways, and we get very interesting results. Here are a few suggestions, and we shall be very glad to receive more from the inventive "Links" in our Daisy Chain, N EW ZEALAND grapefruit are fairly plentiful now, and moderate in

Elizabeth’s Marmalade To every New Zealand grapefruit, allow 1lb. of sugar and 1 pint of water. Skin the oranges, and cut the peel into four. This can then be sliced finely, quite simply. Cut up the pulp, and boil all this-peel and pulp-with the water until it is soft. Then add the sugar and boil till it will set, Bitter-Sweet Orange Marmalade This recipe was sent from New Plymouth, Three bitter oranges, 3 sweet oranges, 3 lemons, 2 quarts of water, and 7lbs. of sugar. Cut the fruit up finely, and soak for 24 hours in the water. Boil till soft, and then add the sugar, boiling till it will set when tested. Rhubarb Marmalade Here is a Honolulu recipe: Four pounds of rhubarb, 1 pint of water, 2 lemons, 2 oranges, Yzlb. of walnuts, and 6lb. of brown sugar. Chop up the rhubarb, and boil it in the water for 20 minutes. Put the oranges, lemons and nuts through the mincer, and add to the cooked rhubarb. Add the sugar, and cook till it will set when tested-about 1 hour. Five Fruit Marmalade One large cooking apple, 1 lemon, 1 poorman orange, 1 large carrot, and 1 sweet orange. Peel and core the apple, and cut it into cubes. Grate the carrot finely. Cut the oranges and lemon in fine slices. Add 3 cups of water to each cup of pulp, and leave it till the next day. Boil for 1 hour, and stand till the next day. Then boil again, and add 1 cup of sugar to each cup of boiled pulp. Boil it up quickly till it will set, Lemon Marmalade This has a different flavour. To every lemon allow 1 pint of boiling water and %lb. of sugar. Slice the lemons, and remove the pips as you would for orange marmalade. Pour oyer them the boiling water and leave all night. Next morning, boil until the slices of lemon are tender- about 1 hour. Then add the sugar and boil quickly until it will jell -probably another hour. Orange Marmalade To every pound of oranges add 1 quart of water, and let it stand all night. Slice the oranges thinly first, of course, as usual, Next day, boil up untj] tender, and let it stand again for some hours, Then add 1%4Ib, of sugar to every pound of pulp, bring it to the boil, and boik

hard for about ten minutes, when it should jell quite quickly, Prize Marmalade Four good poorman oranges, 2 sweet oranges, 9 breakfast cups of water. Cut up the fruit and soak overnight in the water. Boil next day for % hour. Leave

overnight again. Boil up next day with the sugar. It will take about an hour or a little longer before it will set. A Suva Recipe Four pounds of poorman oranges, 2 lemons or 2 sweet oranges, 5lb. of sugar, and, of course, some water. Wipe the oranges and the lemons, and grate the rinds into thin chips-the suet grater is the right size, Put this peel into a small saucepan with 2 breakfast cups

of water and boil slowly for half an hour. Remove all the white skin from the oranges and lemons, break up the pulp a good deal, and put it into the pan with 5 breakfast cups of water and boil for half an hour or more, stirring well. Pour all this into a bag and strain well-overnight if desired. Put all the liquid thus obtained, the peel and liquid into the preserving pan with 5lb. of sugar. Boil quickly till it jells, usually about 20 minutes to half an hour. Test as for jellies. It looks lovely in potsclear, with shreds of orange peel.