Grape-Fruit Marmalade

Ingredients

• 6 grapefruit
• Sugar and water

Method

1. 1

   Wash the fruit; remove the skin and cut it into short thin strips or rim it through the chopper.

2. 2

   Then cut the fruit into small pieces, discarding the seeds.

3. 3

   Weigh the skin and pulp and to each pound add two pints of water.

4. 4

   Let stand overnight; then boil the fruit in the same water until it is tender.

5. 5

   Remove from the fire; measure carefully; and to each pint of fruit and juice add one and a quarter pounds of sugar.

6. 6

   Return to the fire and boil until the fruit is transparent and the juice a rich syrup.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 141. The excerpt below is the record exactly as published.

GRAPE-FRUIT MARMALADE 6 grapefruit Sugar and water

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