Amber Marmalade

Ingredients

• 1 orange, weighing about 7 ounces
• 1 grapefruit, weighing about 1 pound and 3 ounces
• 1 lemon, weighing about 3 ounces

Method

1. 1

   Select very tender, clean, yellow, smooth-skinned fruit, free from all blemishes.

2. 2

   Wash the fruit well.

3. 3

   Remove the skins and slice them very thin.

4. 4

   Add a quart of cold water to the sliced peel, bring to the boil, cook for 5 minutes, and discard this water.

5. 5

   Repeat this parboiling twice more.

6. 6

   Cut the fruit pulp into thin slices, removing the seeds and 'rag.' Combine this sliced pulp with the parboiled skins.

7. 7

   To each weight or measure of fruit add three times its own weight or measure of water and boil for 40 minutes.

8. 8

   Then add equal weight or measure of sugar and boil rapidly for 25 minutes longer, or until the jelly stage is reached.

Nutrition per serving

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 15. The excerpt below is the record exactly as published.

AMBER MARMALADE 1 orange, weigliing about 7 ounces. 1 grapefruit, weigliing about 1 pound and 3 ounces. 1 lemon, weighing about 3 ounces

Cook this with the app: pantry check, scaling, and the assistant.