HOME SCIENCE

Ashburton Guardian, Volume 57, Issue 236, 17 July 1937, Page 10

HOME SCIENCE

MODERN HOUSEKEEPING.

MARMALADES. RE-STOCKING THE SHELVES (By an Otago University Graduate.) New and old recipes.—While there are many and varied recipes for making marmalade, most of us have the halpt of sticking to the old favourite and from that “groove” will not venture with new recipes. Why do you not try a few? Make first a little to try it, and to feel sure you will be more often agreeably surprised. Do you know the secrets of marmalade making? Marmalades are matie 'from larger fruits, such as oranges and pineapples, using three-quarters to ope pound of sugar to each pound of fruit. Marmalades should “jell” like a jam, being very clear with the rind and pith suspended evenly throughout tjie jar. When fruit rises to the top of the jar, too much sugar has been used. The colour should bo bright wijth oranges, pale golden. To obtain the palest and brightest as well as the most perfect specimen, it is essential to boil marmalades very hard before and aftjer the addition of sugar. The truest marmalade is made of t}ie fruit juices and pith and rind, with the addition of sugar, but from the economy point of view -we add water. This water, in order to jell, must contain the necessary amount of pictin, and in order that this should he so, the water is poured on the finely-cut fruit, together with the juice, and allowed to stand, sixteen hours at least. To save time in our work, we usually say “overnight.” Fruit may be finely-cut or shredded or minced, all according to personal tastes, although for showing purposes, shredding would receive more consideration. It should be so fine as to keep the shape, yet be almost transparent. Well, I expect most housewives will be making marmalade from poormans oranges now that they are cheap, and plentiful, so I shall give ybu a recipe /for it.

Orange Marmalade. 7 poormans oranges 2 lemons 10 pints water 91bs sugar. Shred, cut or mince the fruit. If mincing, it is as well to squeeze tl)e juice from tho fruit first. Cover tfie fruit and juice with water and stand overnight. Boil the whole, very hard Tor one hour, add the sugar and boil hard until a little sets on a saucer. This should make approximately 15 pinfs. Personal tastes vary, and: you may prefer grapefruit marmalade —usually a little sweeter and paler; but nevertheless cheaper

Grapefruif: Marmalade. 1 grapefruit 1 lemon 1 orange 1 10 cups water. Sugar. i Wash the fruit and cut into pieces, shred or mince, removing the. seeds. Add the water; stand overnight. Bop rapidly for one hour. Add cup for cup of sugar. Boil till a little sets on a cold saucer. Seal in sterilised jars.