Preparation of Orange Pectin

Ingredients

• 1 lb. white orange peel
• 1 pt. water
• 2 tablespoons lemon juice

Method

1. 1

   Cut or scrape the yellow from the peel of the orange.

2. 2

   Pass the remaining white portion through a food chopper; then weigh it.

3. 3

   For each 1 lb. of the peel, add 0.5 pt. of water.

4. 4

   Add the lemon juice, mix thoroughly, and allow to stand for 1 hour.

5. 5

   Add 1.5 pts. of water.

6. 6

   Let stand for 1 hour, boil for 10 minutes, and then let stand until cold.

7. 7

   Place in a flannel jelly bag, press to remove the juice, and drain juice through a clean, flannel jelly bag.

8. 8

   It may be prepared, poured into jars while hot, sealed, and kept for later use.

As published

This recipe was extracted from Food and health (1916) by Helen Kinne, page 102. The excerpt below is the record exactly as published.

Preparation of Orange Pectin. Miss Agnes Harris, Assistant State Agent of Florida, in charge of Home Extension work, sent Miss James a box of jellies and jams that her girls had made, and a pamphlet of recipes. Use i lb. white orange peel; J pt. water; 2 tablespoons lemon juice

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