Grape Fruit Marmalade No. 2

Ingredients

• the fruit
• pound for pound of sugar
• strong brine
• fresh water

Method

1. 1

   Peel off the yellow rind and chop or cut in fruit-chopper.

2. 2

   Bring to a boil in rather strong brine, then drain and boil in fresh water.

3. 3

   Should this not be sufficient to remove bitter taste repeat the process.

4. 4

   Meantime pare off the heaviest white tissue remaining and cut fruit in half.

5. 5

   Remove cores, then slice lengthwise and place in granite vessel, bringing to a boil.

6. 6

   When the rind is ready add the fruit to it and cook until rind is translucent and soft.

7. 7

   Then add pound for pound of sugar and cook until thick.

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 MARMALADE No. 2 Peel off the yellow rind and chop or cut in fruit-chopper. Bring to a boil in rather strong brine, then drain and boil in fresh water. Should this not be sufficient to remove bitter taste repeat the process. Meantime pare off the heaviest white tissue remaining and cut fruit in half. Remove cores, then slice lengthwise and place in granite vesssel, bringing to a boil. When the rind is ready add the fruit to it and cook until rind is translucent and soft. Then add pound for pound of sugar

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