Making Marmalade - A Selection of Recipes and Articles

By Anon Anon

This vintage book contains a detailed, step-by-step guide to making marmalades. It includes a selection of time-tested recipes, as well as interesting and useful articles on related subjects. This antiquarian book is timeless, and will prove of as much use to the modern reader as it did to those contemporary with its original publication. A wonderful addition to the kitchen, it is not to be missed by collectors of such literature. The chapters of this text include: 'Preserving and Canning Food: Jams, Jellies and Pickles'; 'Marmalade-Making'; 'Preparation'; 'Marmalades'; 'A Good Recipe for the Household'; 'A Delicious Marmalade'; 'A Good American Recipe'; 'The Making of Marmalades', etcetera. This book is being republished now in an affordable, modern edition - complete with a specially commissioned new introduction on preserving and canning foods.

• Language: English
• Publisher: Read Books Ltd.
• Release date: Dec 1, 2012
• ISBN: 9781447481317

Book preview

Marmalade

MARMALADE-MAKING

MARMALADE is not, as many people suppose, a preserve made only of oranges. It is really the same as jam, the only difference being that the larger fruits are used, while jam proper is almost always made of the small fruits. Marmalade made from oranges is the most generally known, and will therefore be dealt with first. The points that go to make good marmalade are as follows: 1. Colour: This is an important item. It must not be too dark, as this shows over-boiling, but it should be a nice golden colour which makes the preserve attractive and appetising to look at. 2. Flavour: It must not on any account be too sweet. We must remember that marmalade is mostly eaten at breakfast, and at that time of day people do not want anything that will leave a clotted, sickly taste in the mouth, but something that will give a sharp agreeable flavour. 3. Clearness: The preserve should be clear and bright, or else it proves that it is not properly prepared. Either the best materials have not been used or else sufficient care has not been given to the preparation. Marmalade differs from jam in several ways. The preparation is much more difficult and takes longer. It also requires a good deal more boiling, but a great point in its favour is that it keeps better than the generality of jams.

Preparation.—To obtain the best results only the best materials should be used, viz., Seville oranges and lump sugar. The cheapest way of buying the oranges is in the imported cases, which contain 200 (small) to about 450 (large). The sugar should be bought by the cwt. or ton, and usually costs from 17s. to 24s. per cwt. The profit on the marmalade will depend to a great extent upon the price of sugar. For instance