MARMALADE AT LAST

New Zealand Listener, Volume 25, Issue 631, 3 August 1951, Page 22

MARMALADE AT LAST

HAVE waited this year until there should be a reasonable amount of sugar before giving mafmalade recipes. Of course, grapefruit is at its best for marmalade when it first comes in, early in the season; and I did suggest to those who were anxious that they should proceed with their usual recipe up to the point at which they would normally add the sugar, and then bottle and seal the boiling pulp in hot sterilised jars, and finish. when sugar is available. That is quite a good idea, and has the merit of one’s being able to make up one or two jars of pulp at a time. There are recipes for making marmalade with honey, and even with golden syrup; but I don’t think results are quite as good as with sugar. Now that the grapefruit are more mature, the marmalade will probably take longer to jell; but if it seems unduly long, and the colour is getting too dark, you can always add a small teaspoon of citric or tartaric acid and boil 8-10 minutes more. This helps it to set. Be careful, young housewives, not to overboil, and don’t neglect the stirring, ot you will have sugary marmalade. But even if that should happen, you can turn a jarful at a time out into a saucepan and warm it very slowly, stirring in a very little boiling water to dissolve the crystals and replace the water you boiled away in steam. Remember that home-made jams, marmalades and jellies are always more successful when made in small boilings, It is better to make two small lots than one big one. Commercial jam-makers use vessels surrounded by a water jacket, so that the jam is heated equally all round the sides as well as at the bottom; while we can only heat our jam-pan from the bottom. Orange and Grapefruit Marmalade Two oranges, 1 grapefruit, 1 lemon, honey, sugar, salt. Remove peel from fruit and slice thinly. Add 1 quart water to peel, boil and cook 5 minutes. Drain and repeat twice. Cut the pulp into thin slices (remove pips and membrane) and add to drained peel. To each cup of mixture add 3 cups water and boil rapidly 40 minutes. Measure, and add 2-3rd cup honey and 1-3rd cup sugar for each ‘cup of fruit. Add a few grains of salt. Boil rapidly 25 minutes or until mixture gives test for jelly. Pour into sterile jars and seal. Easy Marmalade This is a safe one. To every orange, lemon or grapefruit, allow 1 Jb, sugar and 1 pint water. Cut up fruit, cover with the correct amount of water. Leave 12 hours. Next day, boil slowly till soft, then add warmed sugar, stirring well, and boil quickly till it sets. Marmalade with Carrot Six medium-sized carrots, 3 large tart oranges, 1 lemon. Mince carrots, using medium cutter, cook in a little water till tender. Squeeze the juice frorn the fruit, remove the inner skin and pith, and put peel through the chopper, using the same cutter, Mix. Add fruit juices,

measure, and add 2-3rds as much sugar. Simmer gently, stirring often, until clear and will set (about 45 minutes). Pour into sterilised jelly glasses and seal, Prize Marmalade Six N.Z. grapefruit, or 4 grapefruit and 2 sweet oranges, 9 lb. sugar, 12 breakfast cups water. Cut up fruit very finely, add water, leave 12 hours, and bring to the boil. Leave till next day, and then boil for half an hour or~till tender. Then add sugar, and boil % to 1 hour till it will set. Makes a good jelly with orange well divided. Pukekohe Marmalade Two pounds oranges, 12 small cups water, 6 Ib. sugar. Quarter oranges and put 8 cups water over them in suitable vessel; leave all night. Put pips and cores into another basin with 4 cups water. Next day slice the oranges and drain the pips, etc., and boil all 1 hour, Leave 24 hours, add sugar, and boil 1 hour or until it jells. Mixed Marmalade Three grapefruit, 3: sweet oranges, 3 lemons, 2 quatts water, 7 Ib. sugar. Cut fruit finely, soak in the water for 12 or more hours, and boil until quite soft. Add sugaft and boil till cooked. Orange and Lemon Marmalade To every 1 dozen oranges allow 3 lemons, cut up finely. To every 1 Ib. of fruit allow 3 pints water; stand 24 hours. Boil 1 hour, or until peel is soft. Let stand 24 hours and to every Ib. of pulp allow 1% 1b. sugar. Bring pulp to boil, add sugar, stirring, and boil briskly for % hour, or until it jellies. Orange Peel Marmalade People often have orange or lemon skins left over after using the juice. Here is a recipe for using them, Cut and finely shred the skins, add 2 cups water for each skin, and stand overnight. Next day boil 1 hour. Next day, measure, bring to the boil, and add cup for cup of sugar. Boil till thick. A little lemon juice or a whole lemon added is an improvement. All Lemon Marmalade Slice lemons very thinly. To each Ib. of fruit add 3 pints water; leave standing overnight. Boil till quite tender, then leave till next day. Weigh, bring to boil, and stir in 1% Ib. sugar to each Ib. pulp. Stir, and boil until it will set (about an hour). Discard the pips unless you like very bitter marmalade. Golden Shred Marmalade Twelve oranges, but the peel of 9 only. Peel oranges very thinly, and discatd the white pith. Slice oranges and cover with water, as if making jelly. Bring to boil, put in skins, and boil % hour. Take out skins, cut into fine shreds with scissors. Strain oranges through colander lined with muslin, and measure juice. Bring to boil, boil 10 minutes, add cup for cup of sugar. Boil hard and when it is about to set, add the shreds if possible about 10 minutes before taking up. Do not bottle too hot. ae Shar": Oo athe oe. as ae ae