A recipe for jam, printed in The Telegraph in 1959

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This time is to prepare the jam. I found out who prepares the jam this year. Quite a few men do this, especially, I was told, men whose wives have jobs. Men don’t want to do all this orange cutting. With them, recipes win out in a lazy way.

Ingridients

  • 1 lb Seville oranges
  • 2 liters of water 2 lb
  • Granulated sugar (for a really dark, rich can, use demerara)

Method

  1. Wash the oranges, put the whole in a pan with water. Close the lid and simmer slowly until the oranges are so soft that a blunt wooden skewer or knitting needle will easily pass through each. Remove the fruit from the pan, cut into cubes.
  2. Store all the ovens, return them to the liquid in the pan and simmer gently for about 10 minutes. It extracts pectin. Strain, return the liquid, fruit and sugar to the canning container.
  3. Stir over low heat until the sugar is completely dissolved, then boil quickly – so that the jam rises well in the pan – until you reach the set point: start testing after 15 minutes.
  4. When the jam is ready, let it cool for about 20 minutes. Stir quickly to distribute the shell, then pour into hot jars and cover with waxed circles. When it is cold, cover.

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