Marmalade Time

New Zealand Listener, Volume 37, Issue 934, 5 July 1957, Page 22

Marmalade Time

and marmalade for breakfast is part of the British constitution! Certainly Britishers in almost every part of the world, even in the outposts of Empire, consider a breakfast incomplete without it. In New Zealand we are blessed with our home-grown grapefruit, which makes a specially fine-flavoured marmalade. Sometimes we mix some lemon with them. It is best made early in the season, using one or two green ones in a batch; though some people prefer all green: fruit, while others like all yellow. Just a question of individual taste. Although the present-day vogue for making everything quickly and without trouble generally works out very well, there are still many who consider that the flavour of marmalade is better using the old orthodox method-cutting up finely and leaving to soak overnight in the specified amount of water, then boiling till the peel is soft before adding the sugar. Two very important points, for the young marmalade-maker to remember are: (1) Stand by it when once the sugar has been added and stir and stir until you are sure the sugar is thoroughly dissolved, testing frequently because it seems to set quite suddenly. (2) To make only very moderate-sized quantities at a time. Two small batches are much more successful than one big one. Remember that in factories the pans are surrounded by a steam-jacket, which ensures that the marmalade is cooked all tound all the time, instead of only from the bottom, as on our stoves. Actually, about 3 Ib. of fruit is a satisfactory quantity to make up at one time; and 3 pints of water for each pound of fruit. If not soaked overnight marmalade takes longer to boil tender before the sugar is added, but that way often suits people. Add the sugar-cup for cup of sugar and pulp (much easier than weigh-ing)-by taking from the heat and stirring patiently till dissolved. If the sugar has been warmed it dissolves quicker. Bring back to a rolling boil, stirring often, and boil about 20 to 25 minutes if the fruit is not too ripe. Test on a cold saucer, Preventing Mould A piece of white paper cut in a round shape to fit the jar and dipped in vinegar, then laid on the top of the marmalade before sealing, helps to prevent mould. Our grandmothers dipped these papers in brandy! Prize Marmalade (1) This is the recipe we use at home: 6 grapefruit, 9 lb. sugar, 12 breakfast cups water. The recipe says 4 grapefruit and 2 sweet oranges, but we used all grapefruit, Still some people prefer the other way.-Make as usual. Cut up fruit finely and leave soaking in the water all night; bring to boil and when tender (after about 4% hour) take off and leave again for 24 hours, Then bring to boil, and after 4% hour add the warmed sugar gradually and stirring thoroughly all the time till the sugar is dissolved. Then boil fast till it will set when testedpossibly about an hour, This is a lovely jelly-like marmalade, with the fruit well ‘distributed, and neither too sweet nor too bitter, Prize Marmalade (2) In this recipe the fruit is minced, ‘which is not corsidered the correct way oar once said that toast

to make marmalade. Nevertheless, a jar of it was awarded a_ prize at a show. It is

very easy. Two good-sized grapefruit, 1 sweet orange, 6 breakfast cups water, 41% lb. sugar. Mince the fruit, add the water and leave overnight. Next day, bring slowly to the boil and boil for half an hour, then remove from fire and leave till next day. Bring again to the boil; add gradually the warmed sugar, stirring till properly dissolved. Then boil fast till it_ will set when tested. Safe and Easy Marmalade To every orange, lemon or grapefruit allow 1 Ib. 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 and boil quickly till it sets. "4 Manawatu Husband’s Marmalade A Link in our Daisy Chain bought three good-sized grapefruit and 1 lemon,

Her husband offered to cut them up for her if allowed to use his own method. This was to boil them whole first, in sufficient water to cover, for 10 minutes. He said they would be easier to cut up. Quite right! He saved the water in which they had been boiled, making it up to 3 pints; and having sliced up the fruit finely,.he put it all into the water. The 4 Ib. of sugar which his wife had allotted to the marmalade then caught his eye, and he put the whole lot in with the fruit and water. This, of course, is not the usual method of making marmalade, and his wife could only hope for the best. However, they let it stand overnight, and next day boiled it up, simmering until it would set when tested on a cold saucer. The result was excellent, and how simply made! Lemon Skin Marmalade This is from a Johnsonville Link who, having 12 lemon skins, could not bear to throw them away, so just made up the following marmalade. Having tasted a sample I can vouch for its success. Twelve lemon skins, 1 grapefruit skin, 2 whole sweet oranges. Mince all, cover with water-about three times as much. Boil till reduced to half. Add cup for cup of sugar. Boil till it will set. Marmalade with Honey Take 3 good-sized New Zealand grapefruit and 1 lemon (or 4 grapefruit if no lemon), 4 Ib. honey, 6 cups water. Slice fruit very thinly and leave to soak in the water 24 hours. Bring to boil, and boil steadily for 1 hour when peel should be soft. Add honey, stirring it in carefully and lifting it through and through until it is dissolved and blended properly. Then boil fast till marmalade will set when tested, stirring very frequently. Modern Liquidiser Style These two recipes have been sent to me as good examples of the easy method. (1) Two lemons and make up to 3 Ib, with grapefruit or oranges, 14 cups