Marmalades are made from fruits or a combination of fruits often including citrus fruits. The fruit appears in small pieces throughout the clear, transparent jelly-like product.
Apricot Marmalade
- 2 cups dried apricots (firmly packed)
- 4 cups water
- 2 cups sugar
WASH fruit, soak 8 hours in the 4 cups of water. Place over heat in water in which it has 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. To vary the marmalade, add 1/2 teaspoon ground cinnamon or 1 tablespoon chopped raisins or grated orange peel to it while cooking; chopped almonds may be added with orange peel. Pour into sterilized KERR Jars and seal while hot.
Apricot and Prune Marmalade
MADE the same as Apricot Marmalade, using 1 cup each of apricots and prunes instead of 2 cups apricots.
Black Cherry and Orange Marmalade
- 2 medium oranges
- 1 quart sweet black cherries, pitted
- 3 1/2 cups sugar
- 1/3 cup lemon juice
WASH and slice oranges. Cover them with 3 cups of water and cook until soft. Add the cherries, sugar and lemon juice. Boil the mixture until it is thick and clear (about 25 minutes). Pour into sterilized KERR Jars and seal while hot.
Carrot and Orange Marmalade
- 2 cups ground raw carrots
- 1 orange
- 2 lemons
- Sugar
- Water, about 3 cups
SQUEEZE the orange and lemons and save the juice. Then grind the rinds and cook until tender (about 30 minutes) in enough water to cover. Add the ground carrots and cook until tender (about 20 minutes). Add the orange and lemon juice. Measure the mixture and add an equl amount of water. For each cup of this mixture add 2/3 cup sugar. Boil to the jelly stage. This will require about an hour. Pour into sterilized KERR Jars and seal while hot.
Carrot and Pineapple Marmalade
- 4 cups carrots (ground fine)
- 4 tablespoons lemon juice
- 1 1/2 teaspoons grated lemon rind
- 1 cup orange juice
- 3 teaspoons grated orange rind
- 1 teaspoon ground ginger
- 3 1/2 cups sugar
- 1 cup diced pineapple
- 1 cup pineapple juice
COOK carrots, gated rind of lemons and oranges and orange pulp in a small amount of water (about 5 cups) until tender (40-45 minutes). Add the ginger, sugar, pineapple and pineapple juice. Cook until thick and clear. Add lemon juice and cook 5 minutes. Pour into sterilized KERR Jars and seal while hot.
Page 32Grapefruit Marmalade
- 3 grapefruit
- Water
- Sugar
- 1/4 cup lemon juice
WASH and remove peel from grapefruit. Cut peel into thin slices. Add 5 pints of water to the sliced peel and boil 5 minutes. Drain. Add 5 pints of fresh water, boil another 5 minutes and drain again. Repeat for a third time and drain. Remove seeds and rag from the peeled fruit. Cut in small pieces and add to the boiled peel. Add twice as much water as fruit and peel. Boil rapidly for 40 minutes. Measure fruits and add one cup of sugar for each cup of fruit mixture, add lemon juice and boil rapidly to jelly stage, stirring frequently. Pour into sterilized KERR Jars and seal while hot.
Harlequin Marmalade
- 3 or 4 oranges
- 4 cups sugar
- 4 cups pineapple, crushed
- 3 tablespoons nut meats, chopped
WASH and remove peel from oranges. Cut peel in thin slices and measure it. There should be 2 cups. Cover peel with water and 5 minutes; drain, cover with water again and boil 5 minutes, drain. Repeat a third time and drain. Remove seeds and rag from the peeled oranges. Cut in small pieces. Add sugar to orange peel and bring to boil. Add orange and pineapple and cook until jelly test is obtained and of marmalade consistency (about 30 minutes). When cooking is complete, add nut meats. Pour into sterilized KERR Jars and seal while hot.
Orange Marmalade
- 4 oranges (2 cups)
- 3 lemons (1 1/2 cups)
- Sugar
ADD 6 cups of water to the sliced fruit and let stand overnight. Next day cook mixture until tender (about 30 minutes). Let stand overnight. On the third day add 2 cups sugar for each pint of fruit and liquid. Cook to jelly stage (about 10 minutes). Pour into sterilized KERR Jars and seal while hot.
Orange-Pineapple Marmalade
- 6 oranges
- 1 lemon
- 4 cups crushed or chopped pineapple (canned or fresh)
- Sugar
WASH the oranges and lemon, remove the seeds and slice fruit. Add 10 cups water. Cook for one hour. Let stand overnight. Next morning add pineapple. Measure mixture and add one cup sugar for each cup of fruit mixture and cook until thick. Pour into sterilized KERR Jars and seal while hot.
Orange-Peach Marmalade
- 12 medium peaches
- 3 medium oranges
- Sugar (see below)
WASH and peel peaches, wash oranges, remove peel from 1 1/2 of the oranges, discarding this peel. Grind the peeled and unpeeled oranges and the peaches. Measure fruits, there should be about 6 cups. Place into large preserving kettle; add equal amount of sugar. Bring to boil. Boil rapidly 25 to 30 minutes, stirring often to prevent scorching. Pour into sterilized KERR Jars and seal while hot.
Orange-Apple Marmalade
- 3 large tart apples (4 cups chopped)
- 4 oranges
- 2 lemons
- Sugar
WASH fruit, pare the apples and discard the skins. Peel and discard thin yellow skin from oranges and lemons. Remove white skin from them and grind enough of the white peel to make 1 cup. Remove seeds, rag and any remaining white peel from oranges and lemons and cut fruit in small pieces. Combine fruits and ground peel and cook slowly in 6 cups of boiling water for half an hour. Add 1 cup of sugar for each cup fruit and juice, cook until thick. Pour into sterilized KERR Jars and seal while hot.
Pear Amber Marmalade
- 2 oranges
- 4 pounds pears (9 cups, diced)
- 2 cups canned crushed pineapple, drained
- Sugar
- 4 tablespoons lemon juice
- 1 8-oz. bottle maraschino cherries (thinly sliced)
WASH and remove peel from oranges. Add 1 quart of water to peel and boil 5 minutes. Drain and discard water. Add another quart water, boil 5 minutes and drain and discard water. Grind the peel and the peeled oranges together. Wash, pare and remove core of pears, cut into small pieces. Combine oranges, pears and pineapple. Measure. Add 1/2 as much sugar as fruit mixture. Add lemon juice and mix thoroughly. Cook rapidly until almost thick (about 40 minutes), stirring occasionally. Ad cherries and cook about 5 minutes longer. Pour into sterilized KERR Jars and seal while hot.
Prune Marmalade, Spiced
- 4 cups dried prunes
- 1 cup vinegar
- 3 cups sugar
- 1 teaspoon each cloves and cinnamon
SOAK prunes and simmer for an hour in same water, drain and save liquid. Remove pits and cut prunes in small pieces. Return to heat with the liquid, add vinegar, sugar and spices; simmer until thick. Pour into sterilized KERR Jars and seal while hot.
Tomato Marmalade
- 3 quarts tomatoes (12 cups, measure after cutting)
- 2 oranges
- 2 lemons
- 10 cups sugar
- 2 tablespoons whole cloves
- 6 tablespoons broken cinnamon stick
REMOVE peel from tomatoes and cut in small pieces. Slice oranges and lemons very thin and quarter the slices. Pour off juice from the tomatoes. Add sugar. Stir until the sugar is dissolved. Add oranges, lemons, and spices which have been tied loosely in cheese-cloth bag. Place mixture over high heat and boil rapidly, stirring often. Cook until clear and thick (about 50 minutes). Pour into sterilized KERR Jars and seal while hot.
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