Name: Amber Citrus Marmalade (Mccall's)
Ingredients: 1 lg Grapefruit; 1 lg Orange; 1 Lemon; 7 c Sugar; about

The “god” of this twentieth century no more resembles the Supreme Sovereign of Holy Writ than does the dim flickering of a candle the glory of the midday sun. The “god” who is now talked about in the average pulpit, spoken of in the ordinary Sunday School, mentioned in much of the religious literature of the day, and preached in most of the so-called Bible Conferences is the figment of human imagination, an invention of maudlin sentimentality. The heathen outside of the pale of Christendom form “gods” out of wood and stone, while the millions of heathen inside Christendom manufacture a “god” out of their own carnal mind. In reality, they are but atheists, for there is no other possible alternative between an absolutely supreme God, and no God at all. A “god” whose will is resisted, whose designs are frustrated, whose purpose is checkmated, possesses no title to Deity, and so far from being a fit object of worship, merits nought but contempt.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Fruits		Gifts, Jams/jellie	1	Servings

INGREDIENTS

1	lg	Grapefruit
1	lg	Orange
1		Lemon
7	c	Sugar; about

INSTRUCTIONS

Wash fruit. Cut grapefruit into 8 wedges and orange and lemon into 4
wedges. Then cut wedges crosswise into thin slices; save juice. In 6 quart
kettle, combine all fruit, fruit juice and 1 1/2 quarts water. Bring to
boiling; boil rapidly, uncovered for 30 minutes or until peel is tender.
Measure fruit mixture; return to kettle. Add 1 cup sugar for each cup of
fruit mixture. Bring to boiling, stirring, until sugar is dissolved; boil
rapidly, stirring frequently 30 minutes or until mixture is thick and
reaches jellying point. Meanwhile sterilize 8 jelly glasses by boiling them
20 minutes. Keep in hot water until ready to fill. Lift out with tongs.
Remove marmalade from heat. Ladle immediately into hot, sterilized glasses,
filling to within 1/2-inch of top. Cover immediately with 1/8-inch of hot
paraffin. Let glasses stand overnight or until cool. Cover glasses with
metal lids. Makes 7 or 8 glasses. *To test for jellying point: dip a large
metal spoon into boiling syrup; tilt spoon so syrup runs off edge. Syrup is
at jellying point when it doesn't flow, but divides into 2 drops that run
together and sheet from the spoon.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 320 by "Diane Geary"
<diane@keyway.net> on Nov 27, 1997

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