Preserving Florida Citrus Fruits


allow to cool. Place in a flannel jelly bag, press it to remove the
juice and strain through a clean flannel jelly bag.
 A greater amount of pectin will be developed by letting the
materials stand over the second night and boiling 10 minutes the
third day.
 This pectin may be used as a foundation in making jellies from
fruit which do not contain a sufficient amount of pectin. It may
be prepared, poured into jars while hot, sealed and kept for later
use.
 Sour Orange Jelly
 1 lb. peeled sour 2 pts. water
 oranges 1 lb. sugar
 The sour orange jelly is made by preparing the juice as directed
 in recipe for sour orange marmalade. No peel is used in the jelly.
 For each pound of fruit taken add to the juice 1 pound of sugar.
 This is boiled until it reaches the jellying point.
 Grapefruit Jelly
 1 lb. peeled 2 pts. water
 grapefruit V% lb. sugar
 After the peel has been removed, weigh the fruit, cut into small
 pieces, place in a kettle and for each pound of grapfruit 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. Drain this juice into a kettle, and bring to a boil. Add
 % pound of sugar for each pound of fruit taken. Continue boiling
 until the jellying point has been reached.
 BUTTERS
 Kumquat Butter, No. 1
 Wash and scrape thoroughly ripe, juicy kumquats. Cut in half
 and take out all seed. Run halves through food chopper, using
 medium blade. Measure and set aside for each cup of ground
 fruit 1/2 cup of sugar. To each cup of ground kumquats, add 3/
 cup water. Let stand 2 hours. Put in smooth sauce pan, prefer-
 ably heavy aluminum, and cook rapidly until peel is tender and
 pulp is thickened. Now add sugar, continue cooking, stirring
 carefully until thick and clear. Pour into small jars. Seal and
 simmer 10 minutes.
 Kumquat Butter, No. 2
 Prepare kumquats as in preceding recipe. Put through food
 chopper. Measure. To each measure of fruit add 1 measure of
 water and cook for 20 minutes. Allow to stand over-night. To