I found this recipe in a copy of The Guide to Good Cooking from Five Roses Flour published in 1938. The method recommended in 1938 for making this marmalade was more involved than I wanted – I have no idea how housewife at the tail end of the Depression found time to make marmalade using this method either, especially since she would have lacked many of the labour saving devices we enjoy today.
Instead of using the method described in The Guide to Good Cooking, I used the method found on the Food in Jars website.
- 1 orange
- 1 lemon
- 1 grapefruit
- Water from cooking the citrus fruit
A full and very good description of this method can be found on the Food in Jars website.
- Wash your fruit.
- Weigh your fruit. A 1:1:1 ratio of fruit, sugar, and water will be used in this recipe. In my case I had 1.5 pounds of fruit.
- Place fruit in a large pot with a lid and cover the fruit with water. Put on the lid.
- Bring the fruit to a boil, reduce the heat, and simmer for about 40 – 60 minutes until the skin of the fruit can be easily poked with a fork.
- Remove the pot from the heat and allow the mixture to cool.
- Measure out an amount of water equal in weight to the amount of fruit. I measured out 1.5 pounds of water, which was equal to 3 cups. Reserve this water.
- Cut the fruit in half and remove the pulp into a pot. Find and discard all seeds. I also picked out all the membranes between the sections of the fruit as it looked unappealing.
- Measure out an amount of sugar that weighs as much as the fruit. My 1.5 pounds of sugar came to about 3 2/3 cups.
- Cut the peel into short, slender ribbons.
- Add the water, sugar, and peel to the pot holding the fruit pulp.
- Over high heat, bring the fruit mixture to a boil. Stir frequently until the mixture is reduced by half and a candy thermometer reads 220°F.
- Remove the pot from the heat (important) and funnel into sterilized canning jars.
- Add lids and rings.
- Can in a water bath canner for 10 minutes (adjust for altitude).
- Remove jars from canner, allow to cool, check seal and store in a cool dark place.
- Enjoy on buttered toast – or by the pawful.