Saint James Anglican Church

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


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Mothers' Union - Recipes Shared

The St. James Mothers' Union Recipe Book Copyright 2003

Recipes Shared - download complete book (pdf)



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.