Grapefruit and Orange Marmalade

 

 

 

4 Oranges

2 Small Grapefruits

1 ½ pint Water

1 level tsp Bicarbonate of Soda

5 lbs Sugar

1 Bottle Certo

 

 

 

1.         Wash the fruit and remove the skins in quarters using a sharp knife.

 

2.         Shave off and discard about half of the white part.

 

3.         Shred the skins very finely and place in a pan with the water and

bicarbonate of soda.

 

4.         Bring to the boil and simmer, covered, for 10 minutes or until the skins

can be crushed easily between the thumb and forefinger, stir

occasionally.

 

5.         Cut up the peeled fruit, discarding the pips and tough skin.

 

6.         Add the pulp and juice to the cooked rind and simmer, covered for a

further 20 minutes.

 

7.         Put the sugar and 3 pints of prepared fruit into a pan making up the

quantity with water if necessary.

 

8.         Heat gently, stirring occasionally, until the sugar has dissolved.

 

9.         Add a small knob of butter or margarine, bring to a full rolling boil and

boil rapidly for 5 minutes.

 

10.       Remove from the heat and stir in the Certo.

 

11.       Stir and skim alternatively.