Grapefruit Marmalade

Ingredients

• 1 grapefruit
• 1 lemon
• 1 orange
• Measure and add 3 times the quantity of water.

Method

1. 1

   Wipe fruit and slice very thin, rejecting only seeds and core of grapefruit.

2. 2

   Measure and add 3 times the quantity of water.

3. 3

   Let stand in an earthen dish overnight and next morning let boil 10 minutes.

4. 4

   Leave until next day, then boil 2 hours.

5. 5

   Measure, add an equal amount of sugar, and boil, stirring occasionally that it may not burn, about 1 hour.

6. 6

   Pour into glasses, seal, label, and store.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 309. The excerpt below is the record exactly as published.

GRAPEFRUIT MARMALADE 1 grapefruit 1 lemon 1 orange Water Sugar Wipe fruit and slice very thin, rejecting only seeds and core of grapefruit. Measure and add 3 times the quantity of water. Let * General Directions, p. 744. 4 JAMS, MARMALADES AND CONSERVES 751 stand in an earthen dish overnight and next morning let boil 10 minutes. Leave until next day, then boil 2 hours. Measure, add an equal amount of sugar, and boil, stirring occasionally that it may not burn, about 1 hour.

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