A Marmalade Hint
Dear Aunt Daisy, | Have you this recipe for grapefruit marmalade or jam-instead of cutting up the fruit and soaking for several days, put your fruit, whole, into pre- | serving pan, cover with water (hot or | cold), and boil for 15 to 20 minutes or, until the skins are soft. Empty the | whole lot into the sink and let the cold |
Le a= " tap run on the grapefruit till they are cold. Then slice them in the ordinary way, add your water and sugar, and boil all together till set, using less sugar. In this way you lose all that bitterness as it has gone down the sink, and the marmalade is beautiful and clear, with no scum. Do not save any of the water the grapefruit have been boiled in. They must have clear water. Your marmalade will be* a wonderful golden jelly, and all made and bottled in two hours. "Always Listening," Devonport. This is very interesting. How much less sugar?
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19481112.2.44.3.1
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New Zealand Listener, Volume 19, Issue 490, 12 November 1948, Page 23
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165A Marmalade Hint New Zealand Listener, Volume 19, Issue 490, 12 November 1948, Page 23
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