Sugary Marmalade
Dear Aunt Daisy, Could you please help me with marmalade which.has gone wrong. It was made last October and has gone edaiey on top, and also throughout the jar once it is opened. Lemons were unprocurable | at the time, so I made it of grapefruit | alone. I don’t know if that is the trouble, or if it is something to do with the boiling. It is a reliable recipe-last year’s is still perfect. Best wishes,
Puzzled
No, 1t is not because you used only | &tapefruit that your marmalade has gone "sugary." The cause is in the boiling, | as you thought. Probably the sugar was | not all thoroughly dissolved and absorbed before the last "rolling boil"; or you may have .over-boiled the marmalade. It is a good plan to warm the sugar well before adding it to the softened and cooked fruit-it dissolves more easily and completely. Also, be sure to stir constantly while the mixture is being brought back slowly to the boil after adding the sugar. Do not leave it-just keep stirring and lifting the sugar through and through. ‘Then, when boiling fast afterwards, still stir frequently. However, you need not despair of your sugary marmalade. Just turn it out into a big saucepan (butter it a little), add a little boiling water and stir it «well while bringing it to the boil again. Use your own judgment as to the quantity of boiling water. When smooth and nice, re-pot as before.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480604.2.44.4.2
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New Zealand Listener, Volume 18, Issue 467, 4 June 1948, Page 23
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245Sugary Marmalade New Zealand Listener, Volume 18, Issue 467, 4 June 1948, Page 23
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