Pressure-Cooked Marmalade
Dear Aunt Daisy, Thank you very much for sending me Pressure Cooker Recipes for Jam. I made the second of the marmalade recipes and it was so successful-no stirring, no danger of burning and none of the long tediousness of the old method. "Eva," Papatoetoe. This was the marmalade recipe I sent to "Eva": Three oranges, 1 pint water, juice of 1 lemon, 2%41b. sugar. Cut up the oranges finely on a china dish, Put pips into a muslin bag. Put the fruit and pips into a basin, add the water, cover, and leave overnight. Turn into the cooker, clamp on the lid and cook for 16 minutes at 10lb, pressure. Allow pressure to drop to zero and leave for two minutes, Open cooker, add sugar and stir over a gentle heat until] sugar has dissolved, Clamp on lid and cook for 10 minutes at 10Ib. pressure. Remove from heat, allow pressure to drop to zero and leave for two minutes. Unclamp lid, allow to boil gently without lid until it sets when tested on a cold plate. Leave in cooker for 10 minutes until skin is forming on surface. (By slightly cooling, the rising of the peel in the jars is prevented.)
Pour into hot, clean jars, cover and tie down. When cooking larger quantities than above recipe, only the same time is required.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19480903.2.45.4.2
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New Zealand Listener, Volume 19, Issue 480, 3 September 1948, Page 22
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227Pressure-Cooked Marmalade New Zealand Listener, Volume 19, Issue 480, 3 September 1948, Page 22
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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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