Orange and Grapefruit Jelly

Ingredients

• six large sized navel oranges
• three grapefruit
• juice of six lemons
• two quarts cold water
• one and one-half the quantity of sugar

Method

1. 1

   Boil the fruit whole until soft.

2. 2

   Let it sit overnight in the boiling water.

3. 3

   Cut in halves, scoop out grapefruit pulp, and cut rind fine.

4. 4

   Add shaved skins and pulp to cold water, then add hot sugar and juice of lemons.

5. 5

   Boil until thick like syrup, pour into glasses, and let set for a day before sealing.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 126. The excerpt below is the record exactly as published.

six large sized navel oranges, three grapefruit and juice of six lemons. Boil the fruit whole (sep- arately) until soft enough to pierce readily with fork. Let remain oyer night in water in which it was boiled. In morning cut in halves and from the grapefruit scoop out pulp and press through colander to remove seeds; cut the rind fine with a sharp knife. Do the same with oranges, only these may be cut through pulp and ail, as there are no seeds to reject. Save every drop of juice from both fruits. To the shaved skins and pulp add two quarts cold water. Measure and add one and one-half the quantity of sugar

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