Amber Marmalade

1 grapefruit 1 orange 1 lemon

3 1/2 quarts water 5 pounds sugar

Wash and wipe the fruit. Cut in paper-thin slices, using a very sharp knife. Add the water and let stand over night. Cook until the peel is tender and let it stand over night. Add the sugar and cook until the sirup thickens slightly on a cold dish. Pour into clean jars and seal.

Grapefruit Marmalade

1 pound peeled grapefruit 1 quart water

3/4 pound sugar

1/4 pound grapefruit peel

Wash the fruit and remove the peel in uniform sections. Choose one-fourth pound of peel that is free from blemishes and cut it into thin slices. Cover with water, and boil for ten minutes. Drain, cover with boiling water, and repeat the process four or five times to remove the bitter flavor.

Weigh the pulp and slice it. Cover with the water and boil until very tender. Pour into a flannel jelly-bag, press until no more juice can be obtained, and filter the juice through another clean flannel jelly-bag without pressing. Pour the juice into the kettle, add the sliced peel, and the sugar, and boil rapidly until it reaches the jellying point.

Grapefruit Marmalade 115Grapefruit Marmalade 116

Quince And Apple Marmalade

"Wash the quinces and remove the blossom end. Cut the fruit in small pieces, add sufficient water to cover it, and cook until it is soft. Rub it through a sieve, and combine the pulp with an equal measure of tart apple pulp. Use two-thirds as much sugar as pulp. Cook until it is thick and clear (about twenty-five minutes). Turn it into clean, hot glasses and when it is cold cover it with hot paraffin.

Rhubarb Marmalade

Rhubarb for marmalade should be young and fresh. Cut it into inch lengths without peeling. Weigh it. Allow three-fourths pound of sugar to every pound of rhubarb. Place the sugar and rhubarb in a preserving-kettle, heat it very slowly and boil until thick and clear. Pack in clean hot jars and seal.


Conserves, like marmalades, may be made of large or small fruits. They differ from marmalade in that several fruits may be combined and nuts may be added. In this way, it is possible to develop pleasing combinations of flavors and to combine fruits which have good acid or pectin content with fruits that lack these qualities. Conserves are made in the same way as marmalades. When nuts are used, they are added after all the cooking is done, as heat toughens the nut-meats.

Cherry Conserve

3 pints pitted sour cherries 1 pint black raspberries

2 2/3 cups sugar

Combine all the ingredients, and cook until thick and clear.

Cranberry Conserve

No. 1.

1 quart cranberries 1 cup water Juice of 1 orange

2 2/3 cups sugar

1/2 pound walnut-meats

Wash the cranberries and cook them in the water until the berries burst. Add all the remaining ingredients except the nuts and cook until the mixture is thick. Break the nuts into small pieces, add them to the cooked mixture, then pour it into hot, clean glasses and seal.

No. 2.

2 quarts cranberries

1 cup raisins

2 oranges

2 lemons 6 cups sugar

Combine the grated rind and juice of the oranges and lemons with the other ingredients and cook until the mixture is thick and clear. Pour into hot, clean glasses and seal. This is an excellent relish with game.