Orange Pectin

Ingredients

• 1 cupful white portion of orange peel
• 3 tablespoonfuls lemon juice
• 6 cupfuls cold water

Method

1. 1

   Cut the white portion from the orange peel and put through the food chopper and measure.

2. 2

   Add the lemon juice and 3 cupfuls of the cold water and let stand in an enameled or earthenware dish about 5 hours.

3. 3

   Boil 12 minutes and cool.

4. 4

   Add the rest of the cold water and bring to the boiling point, cool and let stand 12 hours or overnight.

5. 5

   Boil 10 minutes and strain through two layers of cheesecloth, squeezing the bag to obtain all the juice.

6. 6

   Then strain through a flannel bag without squeezing.

7. 7

   Test with alcohol to see how much pectin is present.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.

Orange Pectin 1 cupful white portion of orange 3 tablespoonfuls lemon juice peel 6 cupfuls cold water

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