Home › Preserving › Grapefruit Marmalade (Use one lemon for each two)

Grapefruit Marmalade (Use one lemon for each two)

Use one lemon for each two grapefruit; shred the fruit very fine. Weigh the fruit and pour over it three pints of cold water for each pint (or pound) of fruit. In the morning let cook until very tender, then set aside until the next day. Weigh the material and set as many pounds of sugar as of fruit into the oven to heat.

Heat the fruit to the boiling point, add the hot sugar and let boil until the syrup thickens on cooling.

Pineapple, Rhubarb, and Orange Conserve (J. D. Chandler) 3 pints rhubarb, cut fine 3 pints pineapple, cut fine 2 oranges 2½ quarts sugar Sprinkle the sugar in layers over the rhubarb, pineapple, and the pulp of the oranges cut fine, and let stand over night. Chop the rind of the oranges very fine, cover with cold water and let stand over night; then cook in the water until very tender and the water has evaporated considerably. Add the rind to the fruit and sugar and let cook until thick. It will take forty minutes or longer. The recipe makes about ten glasses.