Marmalades

APRICOT MARMALADE
 

2 c Dried apricots (firmly
-packed
4 c Water
2 c Sugar
1/2 ts Cinnamon

Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in
which it has been soaked; simmer until very soft; rub through coarse sieve,
return pulp to heat; when it reaches boiling point, add sugar and simmer
gently for 40 to 45 minutes, stirring almost constantly as it scorches very
easily. Add cinnamon while cooking. Pour into sterilized half-pints to
within 1/2 inch of top. Put on cap, screw band firmly tight. Process in
boiling water bath ten minutes.

1 medium orange
1 medium lemon
3/4 cup water
1/8 teaspoon baking soda
4 cups fresh blueberries -- crushed
5 cups sugar
1 package 6 ounce liquid fruit pectin

Peel orange and lemon: finely chop rind and place in a Dutch oven. Chop
orange and lemon pulp, set aside. Add 3/4 cup water and baking soda to rind;
bring to a boil. Reduce heat and simmer 10 minutes; stirring occcasionally.
Add chopped orange and lemon pulp, blueberries and suga; return to a boil.
Reduce heat and simmer 5 minutes. Remove from heat and cool 5 minutes. Add
pectin; return to a boil. Boil, stirring constantly, 1 minute; remove from
heat, and skim off foam with a metal spoon. Pour into hot strilized jars
filling to 1/4 inch from the top. Wipe jar rims. Cover at once with metal
lids and screw on bands. Process in boiling water bath 10 minutes. Yield 6
half pints

Citrus Marmalade

1 1/2 cups thinly sliced grapefruit peel
1/2 cup thinly sliced orange peel
1 1/2 cups chopped grapefruit pulp
3/4th cup chopped orange pulp
1/2 cup thinly sliced lemon
4 1/2 quarts water, divided
6 cups sugar

 Combine fruit peels and 1 1/2 quarts water; boil 5 minutes; drain. Repeat. Add fruit pulp, sliced lemon and 1 1/2 quarts water; boil 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Bring mixture to a boil; cook rapidly until peel is tender, about 35 to 40 minutes. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point, about 30 minutes. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 5 half-pints.

Kumquat Marmalade

2 cups thinly sliced kumquats (about 24)
1 1/2 cups chopped orange pulp (about 2 med)
1 1/2 cups sliced orange peel
1/3 cup lemon juice
1 1/2 quarts water
9 cups sugar

 Combine all ingredients, except sugar, in a large saucepot. Bring to a boil and cook until peel is tender. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.

Orange-Lemon Marmalade

3 1/2 cups chopped orange pulp
3 1/2 cups thinly sliced lemon
3 cups thinly sliced orange peel
1 1/2 quarts water
5 1/2 cups sugar

Combine fruit pulp, sliced lemon, orange peel and water; simmer 5 minutes. Cover; let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. Ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 6 half-pints.

Orange Marmalade

2 cups thinly sliced orange peel (about 10 med)
1 quart chopped orange pulp ( about 10 med)
1 cup thinly sliced lemon (about 2 med)
1 1/2 quarts water
6 cups sugar

 Combine all ingredients, except sugar; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 1 hour. Measure fruit and liquid. Add 1 cup sugar for each cup fruit mixture, stirring until sugar is dissolved. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary. ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner.
Yield: about 7 half-pints.

Prickly Pear Marmalade

3 cups chopped and seeded oranges (about 2 large)
1 cup thinly sliced lemon (about 2 med)
1 quart water
1 quart chopped, peeled, seeded prickly pears (about 9 med)
6 cups sugar

 Combine oranges, lemons and water in a large saucepot; simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 30 minutes. Stir in prickly pears. Add sugar; bring slowly to a boil, stirring until sugar dissooves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking. remove from heat. Skim foam if necessary. ladle hot marmalade into hot jars, leaving 1/4th inch headspace. Adjust two-piece caps. process 15 minutes in a boiling water canner.
Yield: about 6 half-pints.

Strawberry-Lemon Marmalade

1/2 med lemon
1/4 teaspoon baking soda
2 quarts strawberries
1 package powdered pectin
6 cups sugar

Squeeze lemon half, reserving 1 tablespoon lemon juice. Remove pulp and white membrane from lemon peel. Thinly slice peel. Combine peel and baking soda in a small saucepot. Add just enough water to cover peel; simmer 5 minutes. remove from heat; drain peel; set aside. Slice strawberries; measure 4 1/2 cups prepared strawberries. Combine strawberries, lemon juice, lemon peel and pectin in a large saucepot. Bring slowly to a boil. Add sugar, stirring until dissolved. Bring to a rolling boil. Boil hard for 1 minute, stirring constantly. Ladle hot marmalade into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. process 10 minutes in a boiling water canner.
Yield: about 8 half-pints.

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