Marmalades



Jams and Preserves

Marmalade

4 Bitter oranges
1 Sweet orange
1 Lemon
6lb. Sugar
6 Pints of water

Peel the oranges and lemons, then cut the peel into thin slices. Slice up the pulp, remove all pips placing then in a bowl, then pour a pint of boiling water over the pips. Put the peel and pulp into a preserving pan with 5 pints of water and cook gently for about two and a half hours or until the peel feels tender. Then add the pint of water that has been soaking the pips and six pounds of sugar. Boil for thirty minutes, taking off the scum as it forms. Try a small amount of jam on a plate, when ready pour into pre-heated jars and seal.

Marmalade making using Liquidiser method.

Chunky Marmalade

2LB SEVILLE ORANGES
1 LEMON
4LB SUGAR
4 PINTS WATER

Halve the fruit and remove the pips, tie in a muslin bag and place in pan. Half the fruit again and place in goblet with water, turn on for 10-20 seconds until chopped. Pour into pan and repeat process. Finish off with water from total and bring to boil. Boil gently for about 1 hour then remove the bag of pips. Remove from heat and add the sugar, stirring well until dissolved. Now boil rapidly until setting point. Remove pan from heat, cool slightly and pour nto hot jars. Cover and seal.

GRAPEFRUIT MARMALADE (THICK SMOOTH)

1½ LB GRAPEFRUIT
1 TEASPOON CITRIC OR TARTARIC ACID
3 PINTS WATER
3 LB SUGAR

Scrub the fruit and cut into pieces, remove pips and tie these in a muslin bag. Place with water and acid in a preserving pan, bring to the boil, then simmer for about 2 hours until the peel is quite soft. Remove the muslin bag, allow to cool about 15 mins.
¾ fill warmed goblet and puree until smooth, Returned to rinsed out preserving pan. Repeat until all fruit has been processed.
Bring back to boiling point, remove from heat, add sugar and stir until dissolved, return to heat and boil rapidly until setting point is reached. Pour into warmed jars cover and seal.
Makes 5 lb.

JELLY MARMALADE

8 SEVILLE ORANGES
2 SWEET ORANGES
2 LEMONS
8 PINTS WATER
7 LB SUGAR

Cut the oranges each into 4 pieces and place in the goblet ¾ full. Cover with water, swichon just long enough to chop fruit. Pour into a container and continue with others. Add any remaining water and leave standing overnight. Boil all together forapprox 30 mins. Strain through muslin and for each pint of lquid add 1 lb sugar. Add the juice of 2 lemons and allow sugar to dissolve before bringing to the boil. Then boil fairly briskly till the mixture jells on a cold saucer – about 50 mins. Put into warmed jars. Cover and seal.

LEMON MARMALADE JELLY

1 ½ LB LEMONS
3 PINTS WATER
3 LB SUGAR

Scrub the fruit, remove 6 oz of the rind thinly from the fruit using a sharp knife, shread finely and tie in a muslin bag. Cut fruit into pieces.
¾ fill the goblet with the cut fruit with water, switch to max speed for a few seconds, just long enough to chop the fruit. Empty contents into a presevrving pan and contine with balance as before. Finally add any remaining water to pan, together with the bag containing shreds. Cook gentlyuntil fruit is soft and water reduced by half. Remove bag after 1 hour, allow to drain but do not squeeze. Pour pulp through a scolded cloth, return juice to preserving pan together with that drained from the shreds.
Bring to boil, remove from heat, add sugur and stir till dissolved. Add shreds, return to heat and boil rapidly until setting point is reached. Remove scum. Allow to cool for a few mins. Stir before pouring into warm sterilised jars, cover and seal.
Makes 5 lb.

QUINCE & APPLE MARMALADE

EQUAL QUANTITIES OF APPLE & QUINCE
4 LB QUINCE
1 ½ LB SUGAR
½ PINT WATER

Pare and slice the quince and place into water, stew them gently till soft then strain them.They must not be boiled too long or the will become red. Add 4 lb Apples and boil for 45 mins. When boiled remove from heat and add sugar. When dissolved put back to heat and boil for 20 mins. stirring all the time and remove scum. Test and pot.

QUINCE MARMALADE

1 LB QUINCE
1 LB SUGAR
1 PINT WATER

Pare and core the quince, cut them up, putting them into water as they are cored to prevent them from blackening. Put them into a preserving pan. Quantity as above. Boil over gentle heat until soft. Then put through a sieve, or mash with spoon, boil again and tie down as any other preserve.

In France before putting the marmalade into pots, a little rosewater and a grains of musk, mixed together are added. The French call it Cotiniat.

SEVILLE ORANGE MARMALADE (CHUNKY)

1 ½ LB Oranges
juice of 1 lemon
3 pints water
3 lb sugar

Scrub fruit and cut into pieces and remove pips, tie pips into a muslin bag. 3/44 fill the goblet with the cut fruit, cover with water measured from total amount. Switch to max speed for a few seconds, just long enough to chop fruit. Empty goblet into preserving pan and continue with rest of fruit.
Finally add any remaining water to pan, together with the pips. Cook gently until the peal is soft and the water reduced by half.
Remove bag of pips, after squeezing. Remove pan from heat, add sugar and stir until dissolved. Return to heat and boil rapidly until setting point is reached 10 to 15 mins. Remove scum.
Remove from heat, allow to cool for a few mins. And stir before pouring into warm sterilised jars. Cover and seal.
Makes 5 lb.

TANGERINE MARMALADE

1 GRAPEFRUIT
1 LARGE LEMON
TOTAL WEIGHT UP TO 2 ¾ LB WITH TANGERINES
¼ OZ TARTARIC ACID
5 PINTS WATER
5 LB SUGAR

Scrub the fruit, remove peel from tangerines and cut into fine shreds, tie in a muslin bag. Place in preserving pan.
Cut the remaining fruit into pieces, ¾ fill goblet, cover with water, switch to max speed for long enough to chop fruit. Empty into preserving pan and continue for balance.
Finally add any remaining water and the acid, simmer gently for 2 hours, removing the bag of peel after 30 mins.Put the peel in a colander and wash under a cold water, drain, Strain cooked pulp through a scalded cloth. Return juice to a clean preserving pan, bring to the boil, remove from heat, add sugar and stir until dissolved. Add shreds then boil rapidly until setting point is reached. Allow to cool for a few mins and stir before putting into warm jars. Cover and seal.
Makes 7-8 lb.

CHAPTERS

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