Grapefruit Marmalade

INGREDIENTS

INSTRUCTIONS

Jewish Cookery, Florence Greenberg
Choose fruit that is just fully ripe, for that is the time when the
greatest amount of soluble pectin is present.
Small, dried-up oranges will not make good marmalade, nor will *over-ripe*
fruit.
If cutting peel by hand, use a *very sharp knife,* if possible a stainless
one, and resharpen frequently. Wash and dry fruit, but inn quarters and
remove pips. Put these in a small basin and pour over 1/2 pint cold water.
Remove pulp, cut in small pieces and shred rind finely.
Weigh empty preserving pan.
Weigh pulp and rind, put it into a large bowl and pour over 2 pints cold
water to every pound and leave till the following day. Then turn into a
greased preserving pan, add the strained water from the pips and the pips
tied in a muslin bag and boil gently till the peel is quite tender -- about
1-1/2 hours. [I take this to mean that the seeds should be put in a muslin
bag.]
Remove pips, squeezing the bag well. Weigh pan and contents and deduct
weight of empty pan to obtain weight of pulp. Add 1-1/2 lb. sugar to every
pound [of weight of the fruit-and-pulp mixture].
Prepare and cut up fruit as above, but discard the center pith and pips of
the grapefruit. Put the pips from the lemons in a small basin with 1/4 pint
cold water.
Put the cut-up fruit in a bowl and pour on 2 pints cold water to every
pound. Leave till the following day.
Turn into preserving pan, strain in water from the pips, and add the pips
tied in a muslin bag. Boil gently till the peel is very soft -- at least
1-1/2 hours. Remove bag of pips, squeezing thoroughly, and weigh contents
of pan; add 1-1/2 lb sugar to every pound, stir till sugar has melted, then
boil quickly till it sets when tested.
Posted to JEWISH-FOOD digest V97 #038
From: Ruth Heiges <[email protected]>
Date: Wed, 25 Sep 1996 17:59:46 +0200 (IST)

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