Page 70 - Kenwood Cook Book

Miscellaneous

Lemon Marmalade

USING MINCER AND Halve the washed lemons, remove pips
JUICE EXTRACTOR and tie in a muslin bag. Extract juice and
3 lb lemons then cut each cup into half. Using fine
6 pts water screen feed the peel through the mincer
6 lb sugar on speed 4-maximum.
When all the fruit has been prepared,
place it in a preserving pan with the pips
and water, bring to the boil, simmer
gently for an hour until the peel is soft.
Remove from heat, take out the bag of
pips. Add the sugar and stir until
dissolved. Return to heat, boil rapidly
until setting point* is reached. Remove
from heat and allow to cool slightly. Stir,
then pour into hot sterilised jars and
seal.

*Setting point, see note overleaf.

Jelly Marmalade

USING LIQUIDISER Cut the oranges each in four pieces and
8 Seville oranges place into liquidiser to about three-
2 sweet oranges quarters full. Cover with water measured
2 lemons from the 8 pints. Switch on to maximum
8 pts water speed just long enough to chop the
sugar (about 7 lb) oranges.
Pour into a container and continue
liquidising the remaining oranges in the
same way.
Add any remaining water and leave
standing overnight
Boil all together for approximately 30
minutes. Strain through muslin and for
each pint of liquid add 1lb of sugar.
Add the juice of the two lemons and
allow the sugar to dissolve before
bringing to the boil. Then boil fairly
vigorously till the mixture jells on a cold
saucer – about 50 minutes.
Put in warm jars and seal in the usual
way.

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