Hip Marmalade

Ingredients

• 1 lb. of lump sugar
• the required quantity of Hips
• a few ounces of preserved ginger
• a small quantity of water

Method

1. 1

   Cut off the tops of the Hips.

2. 2

   Put the sugar in a saucepan for every pound of fruit, pour in a small quantity of water, and boil.

3. 3

   Then add the fruit and boil until it becomes a smooth thick mass, stirring continuously.

4. 4

   Mix in the preserved ginger at the end.

5. 5

   Turn the marmalade into jars, leave until cold, then cover and tie down.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 111. The excerpt below is the record exactly as published.

Hip Marmalade. — (1) Cut off the tops of the required quantity of Hips. Put Jib. of lump sugar in a saucepan for every pound of fruit, pour in a small quantity of water, and boil ; then put in the fruit, and boil the whole to a smooth thick mass, stirring it all the time with a wooden spoon. Cut a few ounces of preserved ginger

Cook this with the app: pantry check, scaling, and the assistant.