A little fruit goes a long way in this recipe, making it especially useful at those times of the year when marmalade supplies are low and Seville oranges non-existent.

2 grapefruit

2 thin-skinned sweet oranges

4 lemons

6 pints (3.61) water

6 lb (2.75 kg) sugar

Cut the fruits in half. Scoop out the flesh from the grapefruit and put into a preserving pan. Remove the pith, membranes and pips from the grapefruit and keep on one side. Cut the oranges and lemons in quarters lengthwise and remove pips. Add these to the grapefruit pips and pith, and tie in a muslin bag, suspending it in the pan.

Shred the grapefruit peel finely, and shred the orange and lemon peel and flesh finely. Then put the fruits into the pan with the water. Simmer for P2 to 2 hours until the peel is soft. Remove the bag of pips, and squeeze out liquid before discarding. Stir in the sugar over low heat, then boil rapidly for about 20 minutes to setting point. Remove from the heat, set aside to cool for 10 minutes and stir well to distribute the peel before pouring into hot jars and covering.

Makes about 8 lb (3.75 kg) apple or orange flans to give a gleaming finish.

2 lb (1 kg) Seville oranges

1 lemon

4 pints (2.251) water Sugar

Grate the rind from the oranges and lemon, and put into a pan with the water. Remove all the white pith from the fruit and put this into a piece of muslin with the pips. Cut up the flesh and add to the pan. Suspend the bag of pith and pips in the fruit mixture. Bring to the boil and simmer for 1 hour.

Put into a jelly bag and leave to drip through into a bowl overnight. Measure the strained liquid and, allowing 1 lb (500 g) sugar to each pint (600 ml) liquid, stir sugar and liquid over low heat until the sugar has dissolved. Bring to the boil and boil hard to setting point. Pour into hot jars and cover.

Makes about 6 lb (2.75 kg).



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