TRY THIS CLAS­SIC MARMALADE

Daily Mercury - - WEEKEND -

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.

MAN­DARIN MARMALADE

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).

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