Marmalade

Ingredients

• 1 orange
• 1 lemon
• 1 large grapefruit
• 5 pounds sugar

Method

1. 1

   Remove ends, pith, and seeds from the fruit.

2. 2

   Cut into small pieces and put through a food chopper.

3. 3

   Measure and add twice as much water, letting it stand until the next day.

4. 4

   Boil for five minutes, then add sugar and let stand until the next day.

5. 5

   Cook slowly for 2 hours.

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 34. The excerpt below is the record exactly as published.

MARMALADE, PICKLES, ETC. Mrs. Jane S. McKimmon To make preserves, take whole berries, small fruit or uniform pieces of larger fruit and cook them in syrup until they are saturated. The proportions are usually 1 pound of fruit to % pound of sugar. When fruit is cooked in syrup diffusion between the fruit juices and the syrup takes place. If the syrup is thin when the fruit is put into it, the mixing or diffusion of the fruit juices and the syrup, through the cells of the fruit, takes place very evenly and the fruit remains plump ; but if the syrup is very heavy, the fruit juices are drawn out rapidly and the heavy syrup cannot enter the fruit rapidly enough to prevent shrinkage or shriveling. It is necessary, therefore, to start preserves in a thin sj^rup. Boil until the fruit is done. Remove the fruit and place it in a shallow dish, allowing it to stand in some of the syrup while the remainder boils thicker. Pour this thick syrup over the fruit on the platter and let stand until cold or until the next day, when the whole may be returned to the kettle, allowed to come to a boil, and the fruit removed and set aside in a shallow dish until the syrup is again boiled down. When thick enough this syrup is poured over the fruit as at first and the vessel covered and allowed to stand until next morning. The fruit is packed cold in jars, the syrup poured in little by little as the packing progresses, and until the jar is quite full. The packer must use a thin reed paddle to remove air bubbles and to push the fruit in place. All jars packed with preserves must be processed after filling 15 minutes to destroy mold spores. Fill the jar. Exhaust five minutes. Process 15 minutes. Never use metal kettle for preserves, jams, or jellies. Porcelain-lined or agate kettles are desirable. Always cook preserves, jams, and jellies in open vessel that evapora- tion may take place easily. 87 Franklin Sugar Etiquette The right sugar for each purpose is very essential to obtain the best results in home cooking. Observe the following rules for sugar uses. FRANKLIN GRANULATED for baking, cooking, sweetening, candy meiking and general household uses. FRANKLIN DAINTY LUMPS for hot tea, coffee, and best suited for social occasions. FRANKLIN POWDERED for fruits, cereals, cold drinks, cocoa and chocolate, dusting pies and cookies. FRANKLIN XXXX CONFECTIONERS for icings, fondants and uncooked candies. FRANKLIN OLD FASHIONED BROWN for baked beans, ginger- bread, candied sweet potatoes, tarts and cakes. FRANKLIN GOLDEN SYRUP for cooking sauces, baked apples, puddings, candy making, waffles and griddle cakes. 'A FRANKLIN CANE SUGAR FOR EVERY USE" FRANKLIN SUGAR REFINING COMPANY MARMALADE 1 orange 1 lemon 1 large grapefruit Eemove ends, pith and seeds. Cut up in small pieces and put through food chopper. Measure and put twice as much water with it and let stand till next day. Put on fire and boil five minutes. Take off and add 5 pounds sugar

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