Orange, Lemon, or Grapefruit Marmalade

Ingredients

• 1 cup cold water
• 1 cup sugar
• A grapefruit is equal to two large lemons.
• If sweet oranges are used allow one lemon to every two oranges.

Method

1. 1

   Wash and wipe the fruit.

2. 2

   Remove peel neatly in quarters or eighths.

3. 3

   Cover peel with cold water, bring to boiling point, cook for about 0.5 hour.

4. 4

   Strain and reserve the water.

5. 5

   Remove white pith from peel.

6. 6

   Cut rind into fine shreds.

7. 7

   Slice the fruit thinly, remove pips and add them to the pith.

8. 8

   Cook pips and pith in reserved water for one hour, strain, and measure.

9. 9

   Combine sliced pulp and peel with water, soak for 24 hours.

10. 10

    Boil for two hours, add heated sugar, and boil for about half an hour longer.

11. 11

    When juice jells slightly, pour into hot jars and make air-tight when cold.

Nutrition per serving

As published

This recipe was extracted from Girl's home manual of cookery, home management, home nursing and laundry (1913) by Annie Bessie Juniper, British Columbia. Ministry of Education, page 62. The excerpt below is the record exactly as published.

Orange, Lemon, or Grapefruit Marmalade. Fruit. Bitter Seville oranges should be used for marmalade. If sweet oranges are used allow one lemon to every two oranges. A grapefruit is equal to two large lemons. Grapefruits make good marmalade with an equal quantity of lemons. Lemons alone may be used for marmalade. Select, in all cases, sour, juicy fruit. Quantities. 1 cup cold water, ie. %4 pint. 1 cup sugar

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