Grapefruit Marmalade

Ingredients

• Grapefruit, 5
• Sugar, 5 pounds
• Cold water, 5 pints

Method

1. 1

   Select fine, smooth skinned grapefruit, peel in quarters and cover peel with slightly salted cold water.

2. 2

   Free the pulp from pith and seeds and cut fine with sharp scissors.

3. 3

   Place in an earthenware crock and cover with the cold water.

4. 4

   Let both peel and pulp stand for 24 hours or even 48.

5. 5

   Drain and rinse the peel in fresh cold water, cook in plenty of water slowly until it looks clear and can be pierced easily with a hat pin.

6. 6

   Boil the pulp in the water in which it has been standing, add the sugar and stir thoroughly.

7. 7

   Drain peel and, when cool enough to handle, cut with scissors in very thin strips.

8. 8

   Add to the boiling pulp and cook until nearly jellied.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 86. The excerpt below is the record exactly as published.

GRAPEFRUIT MARMALADE. Grapefruit, 5. Sugar, 5 pounds. Cold water, 5 pints

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