Florida Cooperative Extension


jelly test. Add the nuts and raisins, boil for 2 minutes, pour into
sterilized glasses and seal.

 Sweet Pickles from Citrus Fruit
 Pickles may be made from all fruits that can be preserved. To
 a rich preserve syrup, add a small amount of high-grade vinegar.
 Stick cinnamon and whole cloves are the spices commonly pre-
 ferred; allspice, mace and whole ginger may be added. Pour
 boiling-hot spiced syrup over the preserves, and let stand until
 the next day. Drain off the syrup, boil again and pour it boiling-
 hot over fruit. Repeat until the fruit is thoroughly saturated and
 flavored. Grapefruit, kumquats, limequats and many other citrus
 fruits make excellent sweet pickles.

 MARMALADES
 Sunshine Marmalade
 When oranges have been cut in halves and the juice has been
squeezed from them or the pulp removed with a spoon, a delicious
marmalade may be made from what remains. Separate the rind
and the membranous skin or rag that covers the section of fruit.
Discard the rag.
 Shred peel very thinly or put the peel through a food chopper.
To the shredded or chopped peel add twice its weight in water and
2 tbsp. lemon juice for each cup of water used. Let this stand for
1 hour, then add the same amount of water as originally taken
and boil gently for 3 minutes, cover and set aside to cool. When
cold, press through a jelly bag to extract the juice. Keep one-half
of the prepared peel to add later to the boiling juice. Test for
pectin and add such an amount of sugar as the pectin test indi-
cates that the juice will carry. Bring to a boil, add one-half of
the prepared peel and cook until the jellying point is reached
(2220 F. or 1060 C.).
 Pectin Test
 A most valuable aid in determining when a juice contains suffi-
cient pectin is the alcohol-pectin test. Pour a teaspoonful of
cooked and strained fruit juice into a clean cup and put into the
cup a teaspoonful of grain alcohol of 95% strength. (If grain
alcohol cannot be obtained, use denatured alcohol. The test is
not as accurate, but is of practical value). Mix by gently shaking,
then pour into a spoon. If the precipitated pectin is in a solid
clot it is safe to add an equal volume of sugar to a volume of juice