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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 2¼ 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 (2¼ cup)
grated rind of 2 lemons
4 eggs
¼ 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.
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