TRY THIS CLASSIC MARMALADE
Thomas Holmes set up the Disabled Men’s Association of Australia in the mid-1920s. In the previous decade, thousands of men had returned from World War I mentally and physically damaged, and needed assistance; but so did men who had been permanently incapacitated in civilian life. Its primary focus was finding employment for the permanently disabled who did not qualify to receive pensions. The association published a series of books employing 24 disabled men.
Makes about 5 cups INGREDIENTS 12 mandarins, cleaned 2 lemons, cleaned 250 ml (1 cup) cold water 1.1 kg (5 cups) white sugar METHOD Set one lemon aside, then place fruit in a large saucepan with enough cold water so the mandarins float. Bring to the boil and simmer for 20 minutes, covered, until the rinds of the mandarins pierce easily with the head of a pin. Drain. Once cool, quarter them and remove the pips. Put pips in a bowl with the cold water, and leave overnight.
The next day, measure the mandarins in cups. Measure out the same amount of sugar and set aside. Remove the mandarin flesh and blitz it in a food processor. Scrape the pith from the peel and cut the peel into thin strips. Juice both the cooked and uncooked lemons, then strain the juice. Strain the soaked pips, keeping the water and discarding the pips. Put the water and lemon juice in a saucepan. Add the sugar. Stir over medium heat until the sugar has dissolved and the syrup comes to the boil. Stir in the mandarin pulp and the peel and continue boiling, without stirring, for about 25 minutes, until the marmalade sets. Remove from the heat and let stand for 15 minutes. Pour into hot sterilised glass jars. Edited extract and images from Tried Tested and True – Treasured Recipes and untold stories from Australian Community Cookbooks by Liz Harfull (Allen and Unwin).