Saint James Anglican Church

Joseph Howe Drive at the Armdale Rotary, Halifax, Nova Scotia, Canada             


SAINT JAMES

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Copyright to the individual images is retained by the individual parishioner. The contents of this web site may not be duplicated, altered, or reproduced without the written permission of St James Anglican Church. Every effort is made to provide information which is relevant and as complete, up-to-date and accurate as possible. However St James Anglican Church cannot be held responsible to users of the information or any other person for any errors or omissions, or for any losses, costs or claims which arise as a result of relying on such information or advice.

 

Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright 2003

Recipes Shared - download complete book (pdf)

 

Preserves

Seville Orange Marmalade

Lemon Curd

 

Seville Orange Marmalade

Muriel J. Upton

6 large Seville oranges (about 2 lbs)

2 lemons (cut very fine)

2 sweet oranges

6 lbs (2.5 kg) sugar

11 cups cold water

 

Cut fruit in half, squeeze juice and put into preserving pan after straining.  Cut or mince the peel after removing pith.  Place pith and pips in a basin and cover with a half pint of the water.  Put minced fruit in preserving pan and cover with 5 pints of water.  Leave to soak 24 hours.  Then bring to a boil and let simmer 1 hour until fruit is soft.  Add 6 lbs of sugar and boil for 1 hour or until a little on a plate wrinkles.  Remove from heat and stir in 1 knob of butter.  Stir until clear, then fill jars and leave to cool before putting on lids.  Makes approximately 10 lbs.

 

 

Lemon Curd

Rhiannon Fitzsimmons

1 lb sugar (2 cup)      grated rind of 2 lemons

4 eggs  lb butter

juice of 3 lemons

 

Melt margarine.  Add juice, rind, and sugar.  When dissolved, add well-beaten eggs.  Simmer (but do not boil!) mixture, stirring constantly until thick as honey.  Pour into jars.  Keep cold.  Best if made in a double boiler.