Yield: 1 Servings
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 ½ 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 1-½ 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 1-½ 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 ¼ 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 1-½ hours. Remove bag of pips, squeezing thoroughly, and weigh contents of pan; add 1-½ 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 <heiges@...>
Date: Wed, 25 Sep 1996 17:59:46 +0200 (IST)