GAS COMPANY 165

CITRUS MARMALADE
(Without added pectin)

1 cup grapefruit juice Peel of 1 orange
(1 grapefruit) Peel of 1 lemon
13%4 cups orange juice 1 quart cold water
(4 medium oranges) 2 cups boiling water
Peel of 2 grapefruit 3 cups sugar

To prepare fruit: Wash fruit and extract juice. Remove membrane from inside
of the peel. Cut peel into very thin strips about 1 to 1 Y% inches long.

To make marmalade: Add the cold water to the peel and simmer slowly in a
covered pan until tender (30 minutes). Drain off and discard the liquid; add the boiling
water to the peel. Add the sugar and boil rapidly to 9°F above the boiling point of
water (about 20 minutes). Add the fruit juices and cook again to the same temperature
(about 25 minutes), stirring frequently. Remove from heat; skim and stir alternately
for 5 minutes. Ladle marmalade into hot jars and seal immediately with hot paroffin.
Makes 4 to 5 six-ounce glasses.

PEACH MARMALADE

6 quarts ripe peaches (10 lbs.) Sugar
8 oranges 1 lemon

Blanch, peel and slice peaches. Squeeze juice and pulp of oranges; put rind
through a mincer or chop fine. Weight; add 1 Ib. sugar (2 cups) to 1 Ib. fruit (2Y2 cups
sliced). Cook until clear; stir frequently. Add lemon juice; cook 5 minutes. Bottle
and seal immediately. Makes about 14 pints.

General Directions for Jellies

1. Select clean, sound, fruit, including some slightly under-ripe fruit. Over-ripe fruit
does not make good jelly. Green apples, currants, crabapples, grapes, quince and
sour plums make the best jelly without adding pectin. Apples may be combined
with other fruits to make jellies,

2. Cut apples, crabapples, quinces into pieces, do not core or peel. Stem grapes,
currants; cut up plums; crush soft fruits.

3. Adda small amount of water.
Cook slowly until fruit is soft and mushy and juice is drawn out.

Drain through a moist jelly bag. If bag is not squeezed the jelly will be clearer
but squeezing the pulp increases the quantity of jelly and gives a more pronounced
flavor.

6. Measure juice, and add sugar as stated in recipe.
Boil juice gently for 3 minutes.

8. Cook only 6 to 8 cups juice at one time. Test for pectin (see directions below).
If clot does not form, continue boiling a few minutes longer until pectin test is
satisfactory.

Add heated sugar. Boil 3 to 10 minutes or until jelly sheets from the spoon.

10. Pour into hot sterilized glasses. Remove scum. Seal at once with a thin layer of
paraffin. When cold, cover with another layer of wax and cover.

Pectin Test

With alcohol (rubbing alcohol may be used): Measure 1 tablespoon fruit juice
and | tablespoon alcohol into a cup or small dish. Blend quickly together. Let stand
a minute. DO NOT TASTE. If soft jelly-like mass is formed the juice contains sufficient
pectin and given amounts of sugar may be added.