Preserving Florida Citrus Fruits


is reduced nearly one-half-from 1 to 11/4 hours. For light amber
marmalade, cook 2-3 cups at a time. Add 3/~ cup sugar to each
cup boiling fruit and continue boiling until it gives the jelly test
of thick heavy drops from the side of a spoon. It will take 10
to 20 minutes. Pour into sterilized glasses and when cool, seal
with paraffin.
 Serve with hot toast, biscuit or as meat accompaniment. This
marmalade may be used also in cooking to flavor icings, make
cake fillings and so on.
 "Coolidge" Tomato Citrus Marmalade
 4 qts. ripe tomatoes 3 oranges, thinly sliced
 (dry measure) 1 full stick cinnamon
 3 lemons or 1 tbsp. whole cloves
 1 qt. kumquats or Sugar
 18 calamondins, thinly sliced
 Scald, cold dip and peel tomatoes. Remove core. Pour off
juice from tomatoes. Don't discard, as it is a delicious, wholesome
drink. Weigh the tomatoes and set aside an equal weight of
sugar. Add thinly sliced fruits and put in heavy aluminum or
iron kettle and cook moderately until the citrus peel is tender.
Then add sugar and spice and cook to the jelly stage.
 Green tomatoes may be used equally as well as the ripe fruit
in which case add 1/2 cup water to the sliced fruit.
 Note: The above marmalade was said to be a great favorite
with the late President Coolidge, hence the name.
 Marmalade Stock
 Marmalade stock may be prepared for later finishing by boiling
thinly-sliced or ground sweet and sour oranges, grapefruit, lime-
quats, lemons, or calamondins, or a mixture of any of the fruits
with water and then canning or sealing, boiling hot, the product
so obtained. It will be rich in pectin and acid if prepared before
the fruit becomes over-ripe. The mixture will be amber in color,
slightly cloudy, and possess the characteristic flavor of the cooked
fruit.
 When concentrated by boiling with the proper proportion of
 sugar it should yield a clear, firm jelly of pleasing color and
 flavor. It is necessary that the mixture of thinly-sliced peel and
 the juice be cooked only until tender-without sugar. Place in
 glass jars while boiling hot. Seal immediately. Sterilize quarts
 10 minutes at boiling. Store stock in cool place. When wanted
 for marmalade making, add required amount of sugar and cook
 to jelly stage.