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Marmalade with Only Golden Syrup

Dear Aunt Daisy, Would you please publish in The Listener the recipe for "Golden Syrup Marmalade. I copied it down some months ago, and now find it is lost. It was the one to Use golden syrup only-I have the other for syrup and sugar.

Mrs.

S.

Cambridge

Marmalade. Five pounds of golden syrup; 4% pints of water; 4 oranges; 2 lemon; and Y2o0z. of gelatine. Peel the oranges and lemons as finely as possible, and then shred the peel. Discard the white pith from the fruit, and the pips. Cut the fruit up finely, and put into the preserving pan with the peel. Add the water and boil about 40 minutes until tender. Then add the syrup, stir well till dissolved, and boil till it will set when ‘tested-about 40 minutes, Add the gelatine after taking the pan from the heat-stir till dissolved, and then bottle it. Stir gently all the time, and use more or less syrup according to the size of the fruit. It may need longer than 40 minutes in the second boiling, if it seems too thin.

This article text was automatically generated and may include errors. View the full page to see article in its original form.I whakaputaina aunoatia ēnei kuputuhi tuhinga, e kitea ai pea ētahi hapa i roto. Tirohia te whārangi katoa kia kitea te āhuatanga taketake o te tuhinga.
Permanent link to this item
Hononga pūmau ki tēnei tūemi

https://paperspast.natlib.govt.nz/periodicals/NZLIST19461213.2.45.3.3

Bibliographic details
Ngā taipitopito pukapuka

New Zealand Listener, Volume 15, Issue 390, 13 December 1946, Page 27

Word count
Tapeke kupu
187

Marmalade with Only Golden Syrup New Zealand Listener, Volume 15, Issue 390, 13 December 1946, Page 27

Marmalade with Only Golden Syrup New Zealand Listener, Volume 15, Issue 390, 13 December 1946, Page 27

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