Grape Fruit Jelly

Ingredients

• a pint and a half to each pint of juice
• three-fourths pint of sugar to each pint of fruit pulp and juice

Method

1. 1

   Proceed as for marmalade until fruit is soft and translucent, then strain off the juice; heat it again to boiling point; boil down for five minutes or until thick, then add hot sugar.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 98. The excerpt below is the record exactly as published.

GRAPE FRUIT JELLY Proceed as for marmalade until fruit is soft and trans- lucent, then strain off the juice; heat it again to boiling point; boil down for five minutes or until thick, then add hot sugar, a pint and a half to each pint of juice. This should jell within ten minutes. GRAPE FRUIT JELLY No. 2 Soak rind over night in brine. In morning place in fresh water, replacing until all bitterness is removed. Slice the fruit-pulp, after cutting off with sharp knife the white tissue, and place with rind in jelly kettle. In proportion to one grape-fruit use one quart of cold water and cook down to one-third pint of juice. Strain and add sugar in proportion of a little more than measure for measure. GRAPE FRUIT DROPS (A Confection) Make as for Jelly No. 2, using fruit not yet matured and when strained adding to the juice twice as much sugar. Stir until it begins to grain, when drop on _ sheets of buttered paper. This may be kept in jars for flavouring or for grape-fruitade. OTHER CITRUS FRUITS 235 GRAPE FRUIT PRESERVE Remove outer, yellow rind and most of the white by peeling very thick. Halve the fruit and with sharp knife core and seed it. Then slice across and place pulp in granite vessel with very little water and cook at moderately quick heat. When at boiling point add three-fourths pint of sugar to each pint.of fruit pulp and juice

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