The Australian Womens Weekly Food — Issue 27 2017

1¾

HOURS

MASTER FINE-CUT

ORANGE

MARMALADE

RECIPE

ON PAGE 45

TOP TIP
To test if marmalade
has reached jelling
point, place two small
saucers in the freezer.
Drop a spoonful of
mixture on a chilled
saucer; wait 30 seconds
for the marmalade to
cool and develop a
skin. Push the
marmalade with your
finger – the skin will
wrinkle if it’s ready.
If the marmalade is not
jelling, return to the
heat and boil it again
for a few minutes, then
repeat the test. If the
marmaladedoesn’t
jell, try adding
2 tablespoons
lemon juice.

43