Preserving Florida Citrus Fruits


boil peel until tender. Drain and add peel to a syrup made by
using 3/4 pound of sugar to 1 pint of water for each pound of peel
taken and boil until sugar is dissolved. Boil rapidly until peel is
clear and syrup heavy. Cover and let stand 24 hours. Next
add the juice from the grapefruit used, 1/4 pound sugar and cook
until peel is beautifully clear, tender, yet firm, well-flavored and
the syrup heavy. If evaporation during cooking is great it may
be necessary to add a little boiling water at times in order to keep
plenty of syrup on peel. Let stand 24 hours again. The preserves
may be packed cold. Strain syrup through cheesecloth. Simmer
pints 15 minutes, having jars completely immersed in the sim-
mering liquid.
 Sour Orange Preserves
 Cut or grate off the outer oil cells from the oranges. Cut in
halves, squeeze out juice, being careful not to break the peel. Put
the orange halves into an abundance of water and boil 10 minutes.
Change to fresh water and boil again. Change water until as
much of bitter flavor is removed as desired and fruit is tender.
Drain and boil in a syrup made of 1 part sugar and 1 part water,
until fruit is transparent. As syrup boils down, add water to
keep at original density.
 When transparent, cover; remove from fire and allow to stand
over night. The next day add the juice previously removed from
the fruit and cook again until syrup is somewhat thickened. Pack
in hot, sterilized jars, strain the syrup over the fruit and process
10 minutes at simmering. Seal.

 Florida Conserve
 2 cups grapefruit pulp % cup seeded raisins
 2 cups orange pulp % grated pineapple (canned)
 % cup nut meats 2 cups sugar
 Peel from one orange run
 through chopper
 Preparation: To finely cut orange peel add one cup of water and
 boil gently 10 minutes, cover and set aside to cool. If fresh pine-
 apple is used cover the pineapple with water and boil briskly for
 5 minutes as pineapple contains an enzyme which will act upon
 the pectin and prevent the mass from jellying unless this enzyme
 is destroyed by a sufficiently high temperature before it is added
 to the other fruit.
 Mix the grapefruit, orange pulp and orange peel, boil gently for
 20 minutes, add the sugar and when the sugar has dissolved, add
 the pineapple. Cook until the mass thickens and will give the