hot water
3 lb. sugar
Separate the pulp of the grapes from the skins, put it into a preserving
kettle with the water, and heat to the boiling point. Cook slowly until
the seeds can be separated from the pulp, and then remove the seeds by
pressing the pulp through a sieve. Return to the preserving kettle with
the grape skins. Add the sugar, and cook the mixture slowly until it is
thick, stirring constantly to prevent scorching. Care must be taken not
to cook it too long, as the marmalade becomes quite stiff. Pour into
hot, sterilized glasses, cool, seal, and label.
74. ORANGE-AND-PINEAPPLE MARMALADE.--No better combination can be
secured than oranges and pineapple. To make marmalade, both fruits are
cut into small pieces and then cooked in a thick sirup.
ORANGE-AND-PINEAPPLE MARMALADE
8 oranges
2 c. hot water
2 pineapples
4 lb. sugar
Wash the oranges, cut skins and all into small pieces, remove the seeds,
and boil slowly in the water until the skins are soft. Prepare the
pineapples by peeling them, removing the eyes, and then shredding or
cutting into very small pieces. Add the pineapple to the orange, stir in
sugar, and continue to boil until the juice is at the jelly stage.
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