pound of sugar, for every pound of fruit. Cook all together until the skins are tender, usually about an hour. Seal in glass jars.
Orange Marmalade
| 1 Grapefruit | 1 Whole Lemon |
| 1 Whole Orange | Juice of Two Lemons |
| Juice of Two Oranges |
Chop fruit fine or put through the grinder. Measure and put three times the amount of water. Let this stand till the next day. Boil ten minutes. Stand again till the next day. Measure and add equal amount of sugar. Boil until it jells. This will make eleven or twelve tumblerfuls. Pour into glasses while warm. When cold, pour over a thin coating of paraffine.
Peach Marmalade
When preserving peaches or quinces, wipe them very clean before paring, and save the skins for marmalade. Cook in water enough to cover well and, when tender, press through a colander. Measure, and add the same amount of sugar. Boil half an hour, or until it thickens. Put into tumblers and cover with paraffine. This is nice for school sandwiches, or for filling for Washington pie or queen’s pudding.
