Page 33 - Horticulture Practical Guide

seal them it will look sparking in the bottle.

Orange Marmalade

Recipe
Orange 1 Dozen
Mosambi 4 No's

Galgal 1 No's
Sugar 750 gm
Empty Glass Jar 2-3 Nos
Procedure :-

Take orange, mousami and galgal in the required ratio. Peel the oranges, mousami, and galgal
fruit cut the peeled fruit into pieces, add to it double the quantity of water and boil it for a period of 40
minutes or till pectin gets fully released. Take some of the orange, Scratch the peel from inside and make
the ine shreds, boil them for 2 to 3 times in water by replacing the water each time. Take the shreds in a
separate container when the pectin is full released. Filter the extract through any muslin cloth, take the
pectin extract, add to it required quantity of sugar as per the pectin test, i.e 750 gram to 1kg. of sugar per
kg. of extract in case of A grade pectin and 500 to 750 Grams of sugar per kg. of extract in case having B
grade pectin. Slightly boil it and ilter it again then keep it boiling till Gel formation takes place, take out
the container, slightly allow it to cool down and then spread the orange, shreds over it mix it properly and
ill the marmalade in clean and dry jar. After some time marmalade will set like jelly and there will be
suspended shreds in the marmalades.

Vinegar :-
Vinegar is of two types Synthetic Vinegar and Malt Vinegar Synthetic Vinegar is also of two
types, coloured vinegar and white vinegar.
Recipe :-
Acetic Acid 50 ml

Water 950 g
Procedure :-
Take required quantity of sugar, slightly burn it till turns brown. Add to it required quantity of
water. Boil it and cool it. Mix with it required quantity of Acetic Acid and ill in clean bottles. Keep the
bottles closed and it will be ready after one week. This will be coloured vinegar. In case of white Vinegar.
Simply mix all the ingredients and ill in clean bottles, after iltering it.

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