Grapefruit Marmalade (2)
Take 1 grapefruit, 1 lernon, 1 bitteT orange, 1 sweet orange. Wash and dry the grapefruit, oranges, and lemon. Peel as thinly as possible. Remove and throw away all white pith. Slice the fruit thinly, gathering up all pips into a small muslin bag, and eatching any juice tbat happens to fall :n tho slicing. Put the pulp and finuly-shreddcd "pccl into a busiu, after uicusuring. Cover with threc tinics tlie quantity of eotd water and stand til] next niorning, coveriug with a clotli. Next morning put peel, pulp, water, and bag of pips into a preserving pan. Bring to the boil and boil two minutes. Return to the basin and cover. Repeat this process three days in succession, then throw out the bag of pips. Measure, add an equal quantity of sugar. and boil fill Ihe marmalado jellies"' when tested. Pot and covcr.
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https://paperspast.natlib.govt.nz/newspapers/HBHETR19370724.2.149.6
Bibliographic details
Hawke's Bay Herald-Tribune, Issue 160, 24 July 1937, Page 13
Word Count
147Grapefruit Marmalade (2) Hawke's Bay Herald-Tribune, Issue 160, 24 July 1937, Page 13
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