Preserving Florida Citrus Fruits


in making jelly; if, however, it has not gathered in a clot, the
amount of sugar should be decreased. When the test is made
with denatured alcohol, the precipitate is usually not so heavy.
 If fruit sufficiently acid for jelly making is deficient in pectin,
this deficiency may be supplied by the addition of pectin extracted
from some other source. The peel and core of apples, the white
part of the orange peel and the fleshy part of the citron melon
are rich in pectin, and the extraction from these is often used
with fruits deficient in this property.
 Sour Orange Marmalade
 1 lb. peeled sour oranges % of peel removed from oranges
 2 pts. water 12 lbs. sugar
 Preparation of Peel: Wash fruit, remove peel, discard two-
thirds of the peel, reserving the third freest from blemish and
with a knife remove any blemishes that may be on the peel. Cut
this peel in thin slices. Place in a kettle and add water (four
times weight of peel). Boil 10 minutes, then drain. Repeat this
process from three to five times, each time boiling the water for
5 minutes. Peel should be tender. Bitter taste may be removed
by changing the water a sufficient number of times.
 Preparation of the Juice: After the peel has been removed,
weigh the remaining fruit, cut into small pieces, place in a kettle
and for each pound of orange taken add 2 pints of water. Boil
until it thoroughly disintegrates. Pour into a flannel jelly bag
and press until no more juice can be obtained. Strain this juice
again through a clean flannel jelly bag without pressing.
 Making the Marmalade: Pour this juice into a kettle, add peel
 and bring to a boil. Add 11/2 Ibs. of sugar for each pound of fruit.
 Continue the boiling until the jellying point has been reached,
 which is indicated by the flaking or sheeting from spoon.
 When over-ripe oranges are used, the amount of sugar should
 be reduced to 11/4 pounds for each pound of fruit.

 Sweet Orange Marmalade
 1 lb, peeled sweet oranges 2 pts. water
 1/4 peel removed from oranges %/ cup sugar
 Preparation of Peel: Wash fruit, remove 1/4 of the peel, which
 should be free from blemish. Cut this peel in as thin slices as
 possible or run through a food chopper. Place in a kettle with
 four times its weight in water. Boil 10 minutes, drain free of
 water. Repeat this process twice, cooking in the last change of
 water until tender.