Choose mulberries that are still hard and rather
unripe, remove the stalks, look over them care-
fully, and wash if necessary. Put them into a
preserving pan with the water or rhubarb juice,
and let them stew slowly until soft and clear-
looking. Then add the sugar, along with the
strained juice and the grated rind of the 2 lemons,
and bring slowly to the boil, stirring all the time.
Boil until the jam ■will set, and remove any
scum that rises. When ready, pour into pots and
cover.
2143. Orange Marmalade
31 lbs. marmalade
oranges.
3 lemons.
13 J pts. cold water.
1 pt. boiling water.
Sugar (see below).
Wipe the oranges and lemons with a damp cloth,
and cut them in halves. Squeeze out the juice on
a lemon squeezer, and strain it into a basin. Put
the pips into a smaller basin with the boiling water,
and let them stand to extract the flavour. Cut
the skins of both oranges and lemons into very
thin strips, put them into a large basin or crock
with the cold water, and let them soak 24 hours.
Then pour into a preserving pan, and boil until
the pieces of peel are quite tender. Put the seeds
with their water into a smaller saucepan, and boil
for 15 minutes ; then strain the water from them
into the preserving pan beside the rest. Pour
again into the basin or crock, add the orange and
lemon juice, and stand for at least 12 hours longer.
Next day, measure, and allow 1 lb. of preserving
sugar to each pint of liquid. Boil together in the
perserving pan about 20 minutes, or until the
marmalade will jelly. Then pour into pots, and
cover while hot.
2144. Orange Jelly
4lbs.marmaladeoranges I 4J pts. water.
2 lemons✪ Orange Marmalade. | Preserving sugar.
Wipe the oranges and lemons with a damp cloth,
and grate off the yellow rinds only. Then remove
all the white skin, which is not used in the making
of the jelly. Cut the inner part of the oranges and
lemons into small pieces, and put it into a preserv-
ing pan with the water. Boil for \ hour, stirring
FRUIT COMPOTES AND PRESERVES
471
frequently, then strain through a hair sieve or jelly
bag, and allow the juice to drop without pressure.
Measure this liquid, and put it into a clean
preserving pan, with the grated rinds and 1 lb.
preserving sugar to each pint of juice. Bring to
the boil, and boil from 10 to 15 minutes, or until
it will jelly. Skim well, pour into jars, and cover
while hot.
2145. Orange and Apple Jelly
4 lbs. apples. I Water to cover.
2 lbs. oranges. 2 lemons. ] 1 lb. sugar to 1 pt. juice✪ Orange and Apple Jelly.
Wash and brush the apples, oranges, and lemons,
and cut them all in pieces without removing any
skin or rind. Put them into a preserving pan with
cold water to cover them, bring to the boil, and
simmer slowly until the fruit is reduced to a pulp.
Then strain through a jelly bag or cloth (see p. 466)
until all the juice is extracted. Now measure the
juice and return it to a clean preserving pan along
with 1 lb. of sugar to each pint. Boil until the
jelly will set when tested on a plate, then pot in
the usual way.
2146. Pear Ginger
12 lbs. pears. 2 lbs. preserved ginger. 10 £ lbs. sugar✪ Pear Ginger.
Page 758 · 3 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Choose mulberries that are still hard and rather unripe, remove the stalks, look over them carefully, and wash if necessary. Put them into a preserving pan with the water or rhubarb juice, and let them stew slowly until soft and clearlooking. Then add the sugar, along with the strained juice and the grated rind of the 2 lemons, and bring slowly to the boil, stirring all the time. Boil until the jam ■will set, and remove any scum that rises. When ready, pour into pots and cover.
2143. Orange Marmalade
31 lbs. marmalade oranges.
3 lemons.
13 J pts. cold water. 1 pt. boiling water. Sugar (see below).
Wipe the oranges and lemons with a damp cloth, and cut them in halves. Squeeze out the juice on a lemon squeezer, and strain it into a basin. Put the pips into a smaller basin with the boiling water, and let them stand to extract the flavour. Cut the skins of both oranges and lemons into very thin strips, put them into a large basin or crock with the cold water, and let them soak 24 hours. Then pour into a preserving pan, and boil until the pieces of peel are quite tender. Put the seeds with their water into a smaller saucepan, and boil for 15 minutes ; then strain the water from them into the preserving pan beside the rest. Pour again into the basin or crock, add the orange and lemon juice, and stand for at least 12 hours longer. Next day, measure, and allow 1 lb. of preserving sugar to each pint of liquid. Boil together in the perserving pan about 20 minutes, or until the marmalade will jelly. Then pour into pots, and cover while hot.
2144. Orange Jelly
4 lbs. marmalade oranges 4J pts. water.
2 lemons. | Preserving sugar.
Wipe the oranges and lemons with a damp cloth, and grate off the yellow rinds only. Then remove all the white skin, which is not used in the making of the jelly. Cut the inner part of the oranges and lemons into small pieces, and put it into a preserving pan with the water. Boil for 1 hour, stirring
frequently, then strain through a hair sieve or jelly bag, and allow the juice to drop without pressure.
Measure this liquid, and put it into a clean preserving pan, with the grated rinds and 1 lb. preserving sugar to each pint of juice. Bring to the boil, and boil from 10 to 15 minutes, or until it will jelly. Skim well, pour into jars, and cover while hot.
2145. Orange and Apple Jelly
4 lbs. apples. I Water to cover.
2 lbs. oranges. 2 lemons. ] 1 lb. sugar to 1 pt. juice.
Wash and brush the apples, oranges, and lemons, and cut them all in pieces without removing any skin or rind. Put them into a preserving pan with cold water to cover them, bring to the boil, and simmer slowly until the fruit is reduced to a pulp. Then strain through a jelly bag or cloth (see p. 466) until all the juice is extracted. Now measure the juice and return it to a clean preserving pan along with 1 lb. of sugar to each pint. Boil until the jelly will set when tested on a plate, then pot in the usual way.
2146. Pear Ginger
12 lbs. pears. 2 lbs. preserved ginger. 10 £ lbs. sugar.
Records on this page
Orange MarmaladeOrange and Apple JellyPear Ginger