Pressure Cooked Marmalade

New Zealand Listener, Volume 35, Issue 895, 28 September 1956, Page 33

Pressure Cooked Marmalade

Dear Aunt Daisy, I am always interested in your recipes" in The Listener and, on seeing those for marmalade, thought I should like to send you our recipe for marmalade made with | a pressure cooker, which is so much. quicker and saves a great deal of power or gas. The important thing is to cut the water down by half, as when the fruit is | pressure cooked, it does away with the long boiling to reduce the liquid. In_ wartime we used to put only 7 Ib. of Sugar instead of 9 lb. to 3 Ib. of fruit, and preferred it, so still use that amount. Here is the recipe: 3 lb. New Zealand grapefruit (as green as possible), including 2 lemons. Cut finely, put in preserving pan with 3 pints cold water and leave overnight. Next day, dip out the fruit into the pressure cooker, add % pint boiling water and bring to pressure, cooking for 15 minutes, While this is in Process, put the preserving pan, with the liquor in it, on another hot plate and begin heating on medium heat, adding 114 pints boiling water. (This means that 414 pints liquid altogether will be used.) Add 7 Ib. sugar and melt by stirring. When the fruit has pressure cooked 15 minutes, cool and add to the presétving pan. Bring to rapid rolling boil (on "high" for electric stove), and continue for % an hour, when it should be done. Test for a skin forming on a little in a Saucer (cool and tip it, when wrinkles will show). Take off and bottle. My sister and I made two lots just like this last week. We have often done it this way and it never fails. It sets per--fectly, with lovely jelly. Thank you for your many interesting recipes and hints. I hope this one will be useful for the Daisy Chain. May it long continue un-

broken.

E.

J.

Canterbury