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
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|Serving Size: 1 Serving (872g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 16 (5%)|
|Amt Per Serving||% DV|
|Total Fat 1.8g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 13.2mg||0 %|
|Potassium 1275.7mg||34 %|
|Total Carbohydrate 94.3g||28 %|
|Dietary Fiber 13g||52 %|
|Sugars, other 81.3g|
|Protein 7.1g||10 %|
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Calories per serving: 345
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