CITRUS FRUIT MARMALADE
3½ cups (2 lbs.) prepared fruit
5 cups (2¼ lbs.) sugar
½ bottle Certo
To prepare fruit, remove skins in quarters. Lay quarters flat, shave off and discard about ½ of white part. With a very sharp knife, cut remaining rind into fine shreds. Add 1½ cups water and ⅛ teaspoon soda. Bring to a boil and simmer, covered, for just 10 minutes, stirring occasionally. Cut off tight skin of peeled fruit and slip pulp out of each section. Do not drain cooked rind, add pulp and juice and 1 cup sugar. This 1 cup sugar is in addition to the 5 cups specified above. (If oranges are very sweet, add juice of 1 extra medium lemon.) Simmer, covered, 20 minutes longer.
Measure sugar and prepared fruit, solidly packed, into large kettle, flooding each cup with juice, or if necessary, with water. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 8 glasses (6 fluid ounces each).
• For Orange Marmalade, use 3 medium oranges and 2 medium lemons.
• For Grapefruit Marmalade, use 2 medium grapefruit.
• For Orange and Grapefruit Marmalade, use 2 medium oranges and 1 small grapefruit.
• For Orange, Grapefruit, and Lemon Marmalade, use 1 of each fruit of medium size.