East Oregonian : E.O. (Pendleton, OR) 1888-current, 1918-07-20
HOUSEHOLD
All But the Cores and Seeds Goes
Into NIarTnalade

I
All But the Cores and Seeds Goo.
Into Marmalade
Marmalades are similar TO jellies
the distinction being that jellies are
made from the cooked-out juice only
while .maTmalades are prepared from
the juice and some of the fruit includ-
ed. Good marnialade is clear and
\ jelly-like in consistency, with the
\ pieces OF the fruit or peel suspended
in 1t. The same fruits are used as
for jelIIes. since in these also pectin
and acid are required.
There are several things which
must be taken into account here that
do not enter into jelIy-making. One
OF these has to do with the condition
of the fruit. or the peel. which goes
into the product II introduced into
the juice and sugar mixture without
previous treatment 1t is likely to be
shriveled and tough. This may be
prevented by boiling the fruit or the
peel a shoVt time until tender. 1t
may then be introduced into the mix
ture without shriveling taking place.
Sometimes the fruit or peel rises to
the top of the jar. This may be over
come by letting the marmaiade cool
somewhat in the preserving kettle.
Just how much this should cool can
be determined by pouring n small
quantity of it into a jelly glass and
observing whether the slices tend to
rise. II they do the sample should
be returned to the kettle and the
whole allowed to cool a little more.
A little practice in making marmalade
will teach the maker when the mar
malade is cool enough to pour.
Marmalades must be put into sterile
jars. sealed, and stored the same as
jellies.
Directions for preparing several
kinds of marmalades are given below:
Orange MarmaIadc.
1 pound peeled sweet oranges.
II ounces sugar.
IA pound peel removed from
oranges.
pints water.
Preparation of peel: Wash the
fruit and remove one-fourth of the
peel. which should be free from
blemishes. Cut this peel into as thin
slices as possible. Place in kettle |
with four times its weight OF water.
Boil for 10 minutes. drain free @oi |
water. Repeat this process twice |
cooking in the last change of water
until tender.
Preparation of Juice: After one
fourth of the peel has been removed.
take off the yellow part of the peel
with a sharp knife. leaving the white
part. which is rich in pectine
Weigh the fruit. cut into small pieces
nd
zach pound OF oranges taken add 2
pints of water. Boil until 1t thorough
IL disintegrvtes, which requires about
20 minutes. Pour into cheesecloth |
BAG and press until no more Juice is
obtained. Drain this juice through
. clean flannel bag without pressing.
Making the marmalade: Pour the
uice into preserving kettle. add the
reel which has been prepared as pre-
'oiusly directed. and bring to boil
FOR each pound of fruit taken add II
,unces Of sugar. Continue the boil
ng until the ''jelllng point" IS reach
ID. which is indicated by Taking or
Meeting from the spoon. Pour into
Tot, freshly sterIlized jars, cover and
,ool. When cool pour hot melted
,araffin over the top OF the marmal-
de to seal. and put on the cover.
Grapefruit Narmaladc
pound peeled grapefruit
l pound sugar.
Ia pound of peel from graefruit.
/ quart of water.
PREPARATION OF peel: Wash the fruit
nd remove the peel. For each pound
Z the fruit take ~ pound OF the ,
eet- which is free from blemishes
nd slice thin. Place in the preserv-
,g kettle and add water four times
he wsight of the peel. BOIL 10 min
ties. drain. and repeat the process
everal times to remove the bitter
iste. Boil In the last change OF
-ater until tender.
Preparation OF Juice: After the
eel has been removed. welsh the
-ut cut into small pieces, and for
ach pound OF fruit add quart OF
.ater. Boil into cheesecloth bas.
nd press until no more Juice IL OBJ
lined. Pass this Juice through
annel bag. DO not press.
Making the marmalade; Pour the
lice into the preserving kettle. add
le peel and bring 10 boil Add
nund of susar 10 each pnune Of