Citron Preserve

Ingredients

• one and one-half pounds of sugar
• each pint of juice
• three lemons to each four quarts of citron

Method

1. 1

   Peel and seed the citron, cut into pieces, and cook in water until tender.

2. 2

   Add sugar in proportion to the juice, cook until scum quits rising, then return the citron and boil until clear.

3. 3

   Slice lemons into the juice and boil for fifteen minutes.

4. 4

   Fill jars with fruit and hot juice.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 250. The excerpt below is the record exactly as published.

CITRON PRESERVE. Peel and seed with great care. Cut into pieces about three to four inches in s^zel Place citron over the fire in preserving kettle, after cover- ing it with water. Cook until it can be pierced with a straw. Skim it out upon a platter and add sugar in proportion of one and one-half pounds to each pint of juice. (Two full coffee-cupfuls of sugar equal one pound.) Cook this juice until the scum quits rising. Then put citron back and boil till clear, over one hour. Take citron out and boil clear juice fifteen minutes. Slice into the juice three lemons to each four quarts of citron, boiling till the time is up: fifteen minutes. Use lemon peel and juice removing only the seeds. When you turn citron into the bottles make them half full oi fruit and fill them up with the hot juice, fastening them up while hot. Put a spoon into each jar while putting in fruit and set a napkin wet in cold water under the jars while filling. Annie R. White. PRESERVED PEARS. If the seckle pear can be obtained select that on account of its size and flavor but if not to be had then any other pear will answer. Pare off the peeling with a thin knife so as not to waste the fruit. If a seckle leave it whole; if another variety, separate it in halves. Make a syrup of sugar and water, using three-fourths of a pound of sugar to every pound of fruit to be preserved and one cupful of water to a pound of sugar. Drop in the fruit and carefully cook. Just before taking from the stove drop in a few whole cloves, about two to every pear. Cloves are a great addi- tion as they help bring out the flavor of the pear. Mrs. R. A. TO PRESERVE WATERMELON RIND. Same as Citron. TO PRESERVE BERRIES WHOLE. Take the fruit when not over-ripe, pick over carefully, wash and put in glass jars, filling each one about three-fourths full. Make a syrup of a pound of granulated sugar and one cupful of water for every one and one- half pounds of frui

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