MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Windfall Marmalade
Categories: Five, Fruits, Citrus, Preserving, Condiments
Yield: 10 Pints
2 lg Grapefruit
4 Lemons
2 lb Windfall apples (900 g)
5 pt Water (2-1/2 l)
5 lb Sugar (2.25 kg)
Wash the citrus fruit, pare off the rind with a vegetable peeler
and cut into fine shreds.
With a serrated knife, peel away all the pith from the flesh, then
chop the flesh roughly.
Peel, core, and chop the apples.
Put the chopped apples into a preserving pan with the water, citrus
peel and flesh.
Tie the citrus fruit pith, apple peel and cores in a piece of
muslin and add to the pan.
Simmer gently until the peel is tender and the mixture in the
parcel has reduced by half.
Lift out the muslin bag and squeeze it well against the side of the
pan to extract all of the liquid.
Add the sugar and stir until it has all dissolved.
Bring to a good rolling boil and boil rapidly until the setting
point is reached.
Allow the marmalade to stand for 15 minutes before pouring into
sterilised jars.
Recipe by Isabell Broatch of Riggheads Farm,
Lochmaber, Lockerbie, Scotland
Recipe FROM:
http://www.farmersguardian.com
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