Man-made Marmalade
Dear Aunt Daisy, | As a mere male I hesitate to offer any comment on your household hints, but having made many hundreds of jars of marmalade and always with complete success, I thought the following might be welcome: (a) It is better to make a small quantity at a time and 3 Ib. fruit is the most satisfactory quantity, I use 2 Ib. of grapefruit and 1 Ib. lemons. (b) The first boil after adding three pints of water for each pound of fruit should be a gentle simmering and should be for about 2 hours. (c) When adding the sugar (cup of sugar to each cup of pulp) the pan should be removed from the fire and the sugar stirred in until dissolved before returning to the fire. (d) The final quick boil should be until the marmalade forms a skin when a small quantity is tried in a saucer. The time necessary for this depends upon the quantity being made and the degree of ripeness of the fruit, but with the above quantities and the fruit being not too ripe about 20 or 25 minutes is sufficient as a rule, (e) Note that it is easier to measure the pulp out by cups when adding the sugar than to weigh it.
Mere
Male
Aristchurch.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19540813.2.65.2.3
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New Zealand Listener, Volume 31, Issue 786, 13 August 1954, Page 33
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218Man-made Marmalade New Zealand Listener, Volume 31, Issue 786, 13 August 1954, Page 33
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