Orange and Grapefruit Marmalade

Ingredients

• 1 large grapefruit
• 2 large navel oranges
• 1 lemon
• 5 lb. sugar
• 18 0. Gold water

Method

1. 1

   Wash the fruit, cut it into very thin slices, and cut the slices into narrow strips.

2. 2

   Use every part of the fruit but the cores and seeds.

3. 3

   Cover the fruit with water and let it stand for twenty-four hours; boil it rapidly uncovered for ten minutes and let it stand another twenty-four hours; bring it to the boiling point, add the sugar and boil for two hours, or until the jelly point is reached.

4. 4

   The cooking should be done in a broad, shallow, uncovered pan.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 71. The excerpt below is the record exactly as published.

5 lb. sugar water, and cook it until it is tender. Drain Boiling water the peel and scrape all white peel from it. Cut the peel into narrow strips. Slice the oranges and lemons, rejecting seeds and tough stringy portions. Put the fruit into a preserving kettle and cook it about one Digitized by Google 176 SECOND YEAR RECIPE 325. 1 large grapefruit 2 large navel oranges 1 lemon 5 lb. sugar 18 0. Gold water RECIPE 326. 5 lb. peaches 5 lb. sugar 3 lemons (juice) 4 e. water hour in 4 cups of water ; add the peel and sugar and cook the mixture slowly about two hours, or until the sirup is thick. Put the marmalade into sterilized timiblers or small jars and cover them. ORANGE AND GRAPEFRUIT MAR- MALAD

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