Four seasons cookery books

and dry thoroughly in a warm oven. Pour or ladle the marmalade into warm jars placed on a wooden board or newspapers to prevent cracking. Fill the jars to the top as the marmalade will shrink slightly on cooling. Cover the jars with transparent cling film and secure with an elastic band. Store the jars in a cool dry cupboard. 13 ‘Traditional Seville orange marmalade Imperial/Metric American 3 Ib./13 kg. Seville 3 Ib. Seville oranges Oranges 1 sweet orange 1 sweet orange 1 lemon 1 lemon 72 pints water 6 pints/35 litres water 12 cups sugar 6 Ib./3 kg. preserving or granulated sugar Three-fruit marmalade Imperial/Metric American 2 grapefruit 2 grapefruit 4 large sweet oranges 4 large sweet oranges 1 lemon 1 lemon 6 pints/3:3 litres water 2 pints water 6 |b./3 kg. preserving or 12 cups sugar granulated sugar Lemon ginger marmalade Imperial/Metric American 1 0z./25 g. root ginger 1 oz. root ginger 2 |b./1 kg. lemons 2 |b. lemons 3 pints/33 litres water 72 Cups water 2 0z./50 g. stem ginger 2 oz. stem ginger 3 |b./14 kg. preserving or 6 cups sugar granulated sugar 14 Wash and halve the fruit. Squeeze the juice and scoop out the pulp and the white pith. Strain the juice into a preserv- ing pan. Tie the pips, pulp and pith in a muslin bag. Slice the peel very thinly. Place in the preserving pan with the juice, water and muslin bag. Bring to the boil, reduce the heat and cook gently for 2 hours until the peel is soft. Remove the muslin bag and stir in the sugar. Bring to the boil and boil rapidly until the setting point is reached. Skim any foam off the marmalade and leave for 20 minutes. Then pour into warm clean jars and seal. Makes approximately 10 lb./5 kg. Wash the fruit well and place in a large pan with the water. Cover and bring to the boil. Cook over low heat for 2 hours or until the fruit pierces easily. Remove the fruit and cool sufficiently to handle. Halve and remove the pips. Simmer the pips in the cooking water for 10 minutes. Strain the liquid and return to the pan. Chop the fruit coarsely and add to the strained liquid. Bring to the boil and stir in the sugar. Boil rapidly until setting point is reached. Skim, leave for 20 minutes, then ladle into jars and seal. Makes approximately 10 lb./5 kg. Bruise the root ginger with a hammer or weight. Place in a large saucepan with the lemons and water. Bring to the boil, cover and cook gently for 2 hours until the fruit is soft. Remove the fruit and cool sufficiently to handle. Halve the lemons, peel and remove pips. Simmer the pips in the cooking liquid for 10 minutes. Strain the liquid and return to the pan. Slice the lemon peel finely and chop the stem ginger. Add the peel, stem ginger and pulp to the liquid. Stir in the sugar. Bring to the boil and boil rapidly until the set- ting point is reached. Skim, let cool for 20 minute’, ladle into jars and seal. Makes approximately 5 lb./23 kg. ‘Tangerine and grapefruit marmalade Imperial/Metric American 13 Ib./z kg. tangerine 13 Ib. tangerines 2 pint/3 dl. water 1Z cups water 2 grapefruit 2 grapefruit 1 lemon 1 lemon 45 pints/23 litres water 114 Cups water 2 teaspoons tartaric acid 2 teaspoons tartaric acid 3 |b./13 kg. preserving or 6 cups sugar granulated sugar Orange jelly marmalade Imperial/Metric American 2 |b./1 kg. Seville oranges 2 Ib. Seville oranges 2 lemons 2 lemons 5 pints/3 litres water 6% pints water 3 |b./13 kg. preserving or 6 cups sugar approx. granulated sugar approx. Lime jelly marmalade Imperial/Metric American 1 1b./450 g. fresh limes 1 Ib. fresh limes 1 lemon 1 lemon 25 pints/13 litres water 6; cups water 2 |b./1 kg. preserving or 4 cups sugar granulated sugar