Crush a little of the fruit to form juice, but add no water. As it
heats, jam with a potato-masher; and when hot through, strain through a
jelly-bag. Let all run off that will, before squeezing the bag. It will be
a little clearer than the squeezed juice. To every pint of this juice add
one pound of best white sugar, taking care that it has not a blue tinge.
Jelly from bluish-white sugars does not harden well. Boil the juice
twenty-five minutes; add the sugar, and boil for five more. Put up in
glasses.
ORANGE MARMALADE.
This recipe, taken from the "New York Evening Post," has been thoroughly
tested by the author, and found delicious.
"A recipe for orange marmalade that I think will be entirely new to most
housewives, and that I know is delicious, comes from an English
housekeeper. It is a sweet that is choice and very healthful. If made now,
when oranges and lemons are plentiful, it may be had at a cost of from
five to six cents for a large glass. The recipe calls for one dozen
oranges (sweet or part bitter), one half-dozen lemons, and ten pounds of
granulated sugar. Wash the fruit in tepid water thoroughly, and scrub the
skins with a soft brush to get rid of the possible microbes that it is
said may lurk on the skins of fruit.
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