Grapefruit Marmalade
From Blue Ribbon and Pure Gold cook book, 1905
If thermometer is used, the jelly point is 218 to 221 degrees F. This makes about 24 pints of marmalade.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 75. The excerpt below is the record exactly as published.
Grapefruit Marmalade—3 grapefruit, 6 oranges, 5 lemons
Cook this with the app: pantry check, scaling, and the assistant.