MAKING MARMALADE FOR BREAKFAST

Press, Volume XCIX, Issue 29237, 22 June 1960, Page 3

MAKING MARMALADE FOR BREAKFAST

Breakfast is not quite right without marmalade. The pleasant, tangy flavour of this special kind of jam made from the citrus fruits is like a ray of sunshine with the first meal of the day. Right sow fe marmalade-making time because the fruits are in peak condition and supplies are plentiful. Toensure a perfect product, choose well matured but lightly under-ripe fruit; oranges, grapefruit and lemons. J Good marmalade has a transparent appearance with thin slices or pieces of peel suspended in a clear jelly; thus the fruit is never crushed.

Marmalade

Some like it sweet, some like it sour, so vary the fruit in this recipe for marmalade according to the family’s favourite flavour, but be sure to use 31b of fruit exactly. Grapefruit and lemon: 4 grapefruit 2 lemons Sweeter marmalade: 2 grapefruit 3 oranges 2 lemons In-between 2 grapefruit 2 oranges 4 lemons Ingredients: 31b fruit 91b sugar 9 pints water Method: Wash, dry and cut fruit into sections. Remove the pips. Slice very thinly. Place fruit in a large bowl and cover with the water. Stand at least 12 hours. Bring fruit to the boil and boil rapidly until the skins are clear and tender. Add warmed sugar and stir until dissolved. Bring the mixture rapidly back to the boil. Boil for 30 minutes exactly at a rolling boil. Remove from the heat and allow to stand for 15 minutes (i.e., cool to 176 deg F.). Pour into jars, cover with a thin layer of paraffin. When quite cool, add a second layer of paraffin. Store in a cool, well-ventilated room.

Note: This marmalade may appear very liquid but when cold, it will jell.—From the Home Science Extension, Department of Adult Education, University of Otago.

Small Quantities Best

The best marmalade is made In small quantities. Three pounds of fruit is the maximum for a successful boiling. Large amounts mean an extended cooking time which discolours the juice, breaks down the peetin to pectic acid and causes chemical changes in the sugar. This all means little chance of a good jell. A wide preserving pan is wise as it allows for rapid boiling and evaporation of moisture but copper pans are not recommended. They hasten the destruction of vitamin C.