Easily-Made Marmalade
Dear Aunt Daisy, ; I have listened to you broadcasting about various methods of making marmalade, and also read your article in The Listener on the subject. Now I wonder if any Link in the Daisy Chain would care for my easy method. There is no need, really, for all that soakéng as this method makes beautiful marmalade with a nice, firm, clear, golden jelly. Here is the recipe: To each pound of fruit allow 2 pints of water and 2lb. of sugar. We used 5 large grapefruit and 2 lemons, and got 13lb. of marmalade. Simply cut grapefruit and lemons in halves, and put them over the lemon-squeezer to extract all the juice. Then put all the fruit through the mincer and put into preserving pan. with the juice and the water. Boil quickly for 1 hour, then add the sugar and, when it is all properly dissolved, boil again Very quickly for approximately 3% of an hour. We always like to have 2 of the grapefruit on the green side and the other 3 nice and yellow. A tip for those whose mincers won’t "stay put" is to put a small piece of sandpaper on the bench before screwing down the mincer. To eliminate that squeaky noise, just rub a trace of glycerine on the mincer.
Hunterville
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480820.2.49.3.3
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New Zealand Listener, Volume 19, Issue 478, 20 August 1948, Page 27
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220Easily-Made Marmalade New Zealand Listener, Volume 19, Issue 478, 20 August 1948, Page 27
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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