3½ cups (2 lbs.) prepared fruit
5 cups (2¼ lbs.) sugar
½ bottle Certo
To prepare fruit, remove skins in quarters. Lay quarters flat, shave off
and discard about ½ of white part. With a very sharp knife, cut
remaining rind into fine shreds. Add 1½ cups water and ⅛ teaspoon soda.
Bring to a boil and simmer, covered, for just 10 minutes, stirring
occasionally. Cut off tight skin of peeled fruit and slip pulp out of
each section. Do not drain cooked rind, add pulp and juice and 1 cup
sugar. This 1 cup sugar is in addition to the 5 cups specified above.
(If oranges are very sweet, add juice of 1 extra medium lemon.) Simmer,
covered, 20 minutes longer.
Measure sugar and prepared fruit, solidly packed, into large kettle,
flooding each cup with juice, or if necessary, with water. Mix well and
bring to a _full rolling boil_ over hottest fire. Stir constantly before
and while boiling. Boil hard 1 minute. Remove from fire and stir in
Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once.
Makes about 8 glasses (6 fluid ounces each).
• For Orange Marmalade, use 3 medium oranges and 2 medium lemons.
• For Grapefruit Marmalade, use 2 medium grapefruit.
• For Orange and Grapefruit Marmalade, use 2 medium oranges and 1 small
grapefruit.
• For Orange, Grapefruit, and Lemon Marmalade, use 1 of each fruit of
medium size.