Citrus Marmalade Recipe Amish Canning Preserving Recipes

Wash fruit in hot water with a little dishwashing soap. Rinse 2 times in cool water and dry. Quarter fruit and remove rinds. Remove and discard 1/2 white part. Shred rinds very thin then bring to a boil with water and soda. (use only 1½ grapefruit rind) Simmer covered 20 min. Stir occasionally. Discard seed fro fruit, chop and add to mixture. Simmer covered 10 min. stir occasionally. Add sure jell, bring to a boil, add sugar, bring to a rolling boil and boil hard 1 min. Stir constantly. Remove from heat, skim off foam. Sir constantly for 7 min. (This will keep rinds suspended) Pour into sterile jars and cover with hot wax.

2 oranges
2 med. grapefruit
3 c. water
13 c. sugar
2 lemons
2 long squirts lemon juice
1/4 tsp. baking soda
2 boxes sure-jel

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The Amish authors of Recipes for Home Canning and Freezing have dedicated their book to anyone who wishes to do their own preserving. They have made the recipes understandable, after all, they were taught by their mothers instead of out of a book. Contains approximately 100 recipes for pickles, relishes, vegetables, fruits, jams and jellies from Lancaster County, Pennsylvania. 36 pages, 5-1/2" x 8-1/4".

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