Florida Cooperative Extension


 The so-called Seville, sour, or "wild" orange, growing at our
 very doors, makes a delightfully appetizing marmalade.
 The kid glove group-tangerines, mandarins, Satsumas, and
Temple oranges-may be combined into delicious variations of
marmalades and jellies when used with more acid citrus fruits-
limes, lemons, calamondins and others. These cook clear and
colorful and may be of as many intriguing flavors. They may all
be developed from any of the standard recipes at hand.
 Citrus jellies, marmalades, butters, preserves and conserves
not only have their place as a delicious "spread" for sandwiches,
for the breakfast toast, griddle cakes, waffles, hot biscuits and
butter, but may be served as a pudding sauce, and as a dressing
for ice cream and sundaes. They may be used also as filling and
flavor for cakes, trimming for pies and puddings, or combined
with whipped cream, with frostings and meringues, and are even
suitable as a meat accompaniment.

 PRESERVING HINTS
 A preserved fruit is one which has been cooked in sugar syrup
until it is clear, tender, and transparent. It should keep its form
and plumpness, and be crisp rather than tough or soft. When
finished the cells of the fruit should be filled with the flavored
syrup in place of the fruit juice.
 The small citrus fruits like the kumquats, limequats, orange-
quats and calamondins may well be preserved in their entirety.
While the larger, heavier fruits, as the bitter-sweets, grapefruit,
ponderosa lemon, and shaddock, should be cut into convenient
halves or quarters as preferred. Or a slice may be removed from
one end, the inside pulp removed and only the shells preserved.
 When preserving any of these fruits it is essential that they
be cooked tender in an abundance of water, after the outer rind
has been carefully removed by grating the larger ones and punc-
turing the skins of the smaller fruits. In the case of the strong
flavored varieties, like grapefruit, shaddock and calamondin,
it may be necessary to parboil them in several changes of water
in order to rid them of the excess, undesirable flavor. The grating
and puncturing of the skin allows for better sugar penetration,
and makes for a more tender and delicious product. In these pre-
liminary cooking the fruits should always be kept well covered
with water and later when in the syrup, if it is desired to keep
the fruits in good shape, they should have sufficient syrup to be
completely submerged at all times.