LEMON MARMALADE.
Select fresh lemons, any number you please. Slice them up very thin, as for orange marmalade, carefully picking out the seeds as you go along. Add three pints of cold water to each pound of sliced lemons, let them stand for 24 hours. Then boil until the slices of rind are tender. When this is the case pour the whole into an ■earthenware bowl, and let it stand till nest cky. You must now weigh what you have got, and to each pound of the boiled mass allow ljlb of sxigar, and boil till the syrup jellies and the slices of rind are transparent. It is then done. Pour it into jam crocks; when quite cold, cover tho crocks in the usual way to exclude air.
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https://paperspast.natlib.govt.nz/newspapers/OW19030513.2.191.6
Bibliographic details
Otago Witness, Issue 2565, 13 May 1903, Page 63
Word Count
128LEMON MARMALADE. Otago Witness, Issue 2565, 13 May 1903, Page 63
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