Preserving Florida Citrus Fruits


tender and reduce quantity one-half. Measure into two or four-
cup lots. Cooking four cups or less at one time gives better flavor
and color.
 If oranges are rather sweet or over-ripe, add additional lemon
juice at this stage-about 1 tbsp. to 1 cup fruit. Boil 8 minutes.
Add 3/4 cup sugar for each cup of fruit. Boil rapidly until the
jelly point is reached.
 Pour into hot, sterilized glasses or seal in jars. This yields 12
to 18 glasses.
 The tree-ripened Florida Villa Franca lemon is ideal for jelly
making.
 Grapefruit Marmalade No. 1
 1 lb. grapefruit 1 lb. sugar
 2 pts. water (based on pectin test)
 1/3 peel removed from grapefruit
 This marmalade is made by following the same directions as
for making sour orange marmalade.
 Grapefruit Marmalade No. 2
 A second method of making grapefruit marmalade which gives
a product that is but slightly bitter is as follows:
 Peel the grapefruit, remove and discard the white membranous
skin that covers the pulp. Measure the pulp and for each cup of
pulp taken add 1 cup of water and boil gently 20 minutes. Cover
and set aside until cold. Strain a small portion of the juice and
test for pectin. If the pectin precipitate is very light, return the
vessel to the fire and boil the contents for 5 minutes more. Cover
and set aside until cold. Strain the juice through a jelly bag,
pressing the fruit so as to obtain all the juice. Strain through a
second bag without pressing to remove particles of fruit from the
juice. Test the juice so obtained for pectin and determine the
amount of sugar to be used for each cup of juice that is taken.
Bring the juice to a boil. Add the sugar and peel prepared as in
Recipe No. 1, boil until the mixture reaches the jelly point.
 Golden Glow Marmalade
 Wash grapefruit, peel with knife, leaving on the white mem-
branous skin or "rag" that lies under the peel. Break in half and
cut out tough, pithy portion of rag that lies in central part of
fruit around seed, also discard the seed. Cut sections of fruit
and rag in half lengthwise.
 To each measure of pulp add three measures of water. Let
 stand over night, then boil gently until rag is tender, about 1/2 to