General Chat

I use lemon juice when a jam or jelly doesn't set. I always think Certo leaves a taste behind.

I always have bottle of reconstituted lemon juice in my fridge .......... it's called Realemon over here.

Not as good as using a real lemon but cheaper, and saves possibly wasting most of a lemon.

I also use Realemon for making hot honey and lemon drinks when I have a cold or sore throat.

I do have one that is worth £38.

Sharron - that cookery book could be worth some money!! :-D :-D

Sharron you never fail to make me laugh!

Lizxx

Ended up having to put Certo in it, which probably serves me right for deviating fro instructions but I don't suppose I will ever learn.

Having searched more thoroughly, I think the book may have been published in 1930.

:-D :-D :-D :-D

I can spell 'cock-up'.

They're not 'cock ups', they're idiosyncratic :-D

Usually, I am rectifying cock-ups!

Of course!

Like when I was knitting. I don't think I ever made anything exactly as the pattern said.

I always "personalized" it.

That's what you do with food :-D

i had to tweak it though, didn't I?

Sharron ................... I have a Cannon Cook Book, published for use with a Cannon gas stove. We inherited it from the people from whom we bought our house in 1951.

I have the 11th edition, published in 1949. It was originally published in 1932 The recipe for Lemon marmalade was very similar to yours, with a little variation .......... 8 lemons, 6 pints cold water, and 1½ lbs sugar to each pint of pulp. It called for the lemons to be cut in half, juice squeezed out, then shred the rind thin. Put juice, rind and water in a preserving pan and let stand overnight. Boil until reduced by half, add sugar. Boil until jelling. It doesn't use the pulp.

It sounds like the same vintage as your recipe.

I like the sound of yours better!!

I love marmalade yours sounds delicious wouldn't mind some of that :-D

Brilliant!

I used 6pts and didn't leave it to stand for another night and it is a bit tasty.

Thinking about it, I can't tell the age of the book but I think it is from oe side of te last war when the was a good deal of austerity. I think it might be a recipe designed to get as much as possible out of the ingredients. Leaving it for another night would have been to get as much flavour and pectin from the lemons.

Can't disapprove of that!

groan :-P

It might turn out to be a lemon

Does sound good doesn't it...

Good luck with the marmalade Sharron. Hope you let us know how it turns out. Can't offer any advice because I've never cooked it. Hope the "chucking" and "dolloping" works for you! ;-)

How did it turn out?