Fruit Marmalades

1. Apricot Marmalade

 

Method

 
  1. Put dried apricots in pan; add the four cups of water and soak for 8 hours.
  2. When soaking time has been completed, place pan on heat and simmer until very soft.
  3. Rub through a sieve and return pulp to the heat.
  4. When pulp boils, add sugar and simmer gently for about 45 minutes. Stir nearly constantly.
  5. Try adding 1/2 teaspoon ground cinnamon, or 1 tablespoon chopped raisins, or one grated orange peel to the pulp during cooking.
  6. Pour into sterile half-pint jars, leaving 1/2 inch of of head space.
  7. Wipe rims, screw on lids and rings
  8. Process in boiling water bath for ten minutes.

2. Apricot-Prune Marmalade

Make the same as the Apricot Marmalade recipe above, but substitute prunes for half of the apricots.

3Grapefruit Marmalade

 

Method

 
  1. Wash and remove peel from fruit.
  2. Cut peel into very thin slices.
  3. Put in a pot with two quarts of water.
  4. Bring to a boil, and continue boiling for five minutes.
  5. Drain peel slices in a fine sieve.
  6. Return peel slices to pot and add another two quarts of water.
  7. Again, bring to a boil and continue boiling for five minutes.
  8. Drain and repeat the process one more time. Set aside.
  9. Roughly chop fruit, removing seeds and membranes.
  10. Combine fruit pulp and cooked peel slices and measure.
  11. Place in a heavy pot or kettle with twice the amount of water as there is of the pulp and peel mixture.
  12. Boil rapidly for 40 minutes.
  13. Measure again, and put in a clean pot, adding one cup of sugar for each cup of fruit.
  14. Add lemon juice and boil rapidly until jelly stage is reached, stirring frequently.
  15. Pour into sterile half-pint jars, leaving 1/2 of head space.
  16. Wipe rims, screw on lids and rings, and process in boiling water bath for ten minutes.

4. Orange Marmalade

 

Method

 
  1. Slice oranges and lemons as thickly as desired.
  2. Place in a pot or kettle with six cups of water.
  3. Cover and boil for one hour.
  4. Strain mixture, reserving water.
  5. Remove seeds from fruit and place into a cheesecloth bag.
  6. Place this bag into the cooking water.
  7. Add 2-3 cups of sugar and place over low heat, stirring constantly, until sugar is dissolved.
  8. Turn up heat and boil for five minutes. Remove seed bag and add fruit slices to pan.
  9. Immediately turn off heat.
  10. Remove seeds from bag and place in sieve.
  11. Press to extract as much pectin as possible.
  12. Return pectin to pan, turn on heat and bring to a boil for up to an hour, or until jelling point is reached.
  13. Skim off any foam as needed.
  14. Pour into sterile half-pint jars, leaving 1/2 inch of head space.
  15. Wipe rims, screw on lids and rings
  16. Process in boiling water bath for ten minutes.