SCOTCH MARMALADE.
T&ke your Seville, oranges, wash them, and cot into thin slices. Weigh them, and to every pound pat three pints cold water. Place in a large bowl and leave for 24 hears. Then pat into the preserving pan ar.rf cook for one and a-haif hours. By this time the slices shoald be nice anc! tender. Leave for another 24 hours. Measure the result, juice and pulp alike, and to every pint allow Ijlb. of sugar. Boil from an hour to an hour and a-hali. Bottle while hot, and tie down secure!-. Watch the jam carefully as it boils, remove every little bit of scum, and test every now and then by allowing a little to cool on a piaie. When it crinkles it is ready. This is real Scotch marmalade, and has won many prizes at shows.
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Bibliographic details
New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)
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139SCOTCH MARMALADE. New Zealand Herald, Volume LXVI, Issue 20366, 21 September 1929, Page 7 (Supplement)
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