MARMALADE AND CHUTNEY

Wairarapa Times-Age, 7 August 1940, Page 8

MARMALADE AND CHUTNEY

PEAR MARMALADE. Choose as many ripe, mellow pears as you desire to use. Weigh, pare, halve, and core, and put into a preserving pan. Cover with water and simmer gently till they are tender. Lift them out of the water and boil the liquid, for an hour with the skins and cores of the pears. Strain the liquid, and make a syrup by boiling a pound and a half of sugar for every two pounds of fruit. Let this syrup boil till it will stiffen. APPLE AND MARROW CHUTNEY. Peel, slice and cut marrow into small pieces and weigh 31b. Put into a large basin in layers, sprinkling each layer with a little salt. Allow to stand overnight, then the next day pour off the water. Peel and chop 31b apples and place them in a saucepan with the prepared marrow, lib chopped onions, 111 b brown sugar, 31 pints malt vinegar, lib sultanas, loz salt. Place 2 cloves

garlic, loz mustard seed, loz whole ginger, loz peppercorns, joz pimento, and a few cloves, if liked, in a muslin bag and tie loosely. Bring to boiling point and simmer gently until tender and rather thick. Remove bag and bottle. APPLE AND PEAR CHUTNEY. Peel apples and weight 41b. also 21b pears, after peeling. Put them through the mincer with 11b onions, 21b seeded raisins, 2 cloves garlic. Jib preserved ginger, and 1 red and 1 green capsicum. Put all this in a saucepan and add 21b dark brown sugar. 4oz salt. 1 tablespoon mixed spice, |oz ground chillies. 1 pint vinegar. Cook very slowly, stirring constantly, as this chutney burns very easily. Cook for 1 hour, adding a little more vinegar if too thick. Eottle and seal when quite cold. GOLDEN SHRED MARMALADE. Wash thoroughly G grapefruit. 4 navel oranges, 4 lemons. Peel thinly and shred finely, or a good thing to do is to shred with a shredder. Squeeze the juice from the fruit and place in a pan with the shredded rind, loz tartaric acid, and 9 quarts water. Allow to stand overnight, next day boil gently until reduced to half the amount. Gradually add 101 b warm sugar and boil for about 20 minutes or until it jells when tested on a cold plate. Pot and seal as directed in previous recipe. GRAPEFRUIT AND APPLE JELLY. Wash 2 grapefruit and 2 lemons, also lib sour apples. Peel the grapefruit and lemons very thinly and shred finely. Peel and core apples and cut into slices. Squeeze the juice from the fruit and place in a boiling pan with the sliced apples. Tie the apple skins in a piece of muslin with the pith and pips. Add 2 quarts of water and bring to boiling point. Simmer for 11 hours taking care the apples are well mashed. By this time the contents of pan should be reduced quite well. Strain through a clean tea towel and allow to drip without squeezing. When liquid is all drained from the towel, replace pulp back in saucepan. cover with cold water, and boil gently for another hour. Strain through the towel again, and when all juice is extracted mix the two together. No.w weigh syrup and place in large pan: add equal weight of warm sugar, bring to boiling point, and boil quickly for about 20 minutes or until it jells when tested on a cold plate. Pour into warmed jars and seal immediately with liquid paraffin wax.

APPLE AMD GINGER MARMALADE. Wash Gib sour apples well and cut into thin slices without peeling'. Place in a large pan with 3 pints water and the juice of 2 lemons. Boil until tender and well mashed. Strain through a clean towel and allow liquid to drip cut. without squeezing. When liquid is all dripped out. add another pint water to pulp and boil for another hour. Strain this through the towel, then mix the two syrups together. Weigh syrup and add equal weight of warm sugar. Add 21b preserved ginger. cut into small pieces. Boil quickly for 10 minutes, then bottle in the usual way.