Time for Winter Marmalade

Hawera Star, Volume LIV, 24 August 1935, Page 12

Time for Winter Marmalade

Two Useful Recipes ■ with Oranges and Lemons It is most important to weigh and measure carefully when making marmalade, and if this is done there is never any difficulty- in getting it to set.. Cellophane paper'is recommended for covering over> marmalade and jams and elastic bands' for securing ' them in position; not only are these covers attractive to look at and easy to remove and replace, but they have the advantage that one can see how the marina-, lade is keeping. Marmalade: Peel 12 Seville oranges, and 2 lemons. Break up the insides into a large basin, removing only the i pips and putting them into a small ! basin. Slice the peel as finely as pos- ‘

siblc with a sharp knife (or use a cutting machine) and add it to the contents of the large basin. -Use all the pith as well as the rind and pulp. Then add.the water (12 pints), keeping back half a pint, which should be poured over the pips. '■ Let all stand for 24 hours. • \ Strain the water from ■ the pips through muslin and add to the fruit. Boil the fruit for 2i hours, until the peel is quite tender. Add 121 b granulated sugar and let it dissolve, stirring all the ’ time. Then boil quickly till the juice is clear and will set into a good jelly when a little is tested on a plate. Skim if necessary; put into jars and 'cover over when cool.

If a more bitter flavour is liked, put the pips into a muslin- bag and bruise them with a hammer. Then boil them with the fruit until the sugar ip added.