Yooper Food

Marmalades

Carrot, Carrot Marmalade

• 3 lbs. carrots, raw, grated
• 6 lemons
• ¼ lb. almonds, blanched
• 3 lbs. sugar

Take young carrots, wash, scrape, and put through a meat grinder. Cover with water, and cook until tender. Press through a strainer to form a smooth pulp. Add sugar, the grated yellow rind of lemons, and the lemon juice. Place in a preserving kettle, let cook gently for a half hour, or until thick and clear. While this is cooking, grind the almonds through a meat grinder. When cooking is nearly done, add the almonds. Put in glasses and, when cool, seal with paraffin or other method.

Grapefruit, Grapefruit Marmalade

• 2 grapefruits
• 2 oranges
• 2 lemons
• sugar

Wash the fruit. Remove core and seeds of the grapefruit. Remove the thin, yellow outside rind, and cut ½ of it in fine strips. Remove the thick, white peel, but do not use. Cut the fruit pulp into fine pieces. Mix shaved rinds with the cut up fruit pulp. Put into preserving kettle with 3 times as much water, and let stand overnight. Put on stove, let it come to a boil, and boil for two minutes. Repeat this for two days. On the third day, measure, and add an equal amount of sugar and boil an hour, or until thick. Pour into jelly glasses, cool, and then seal with paraffin or other suitable method.

Mixed, Amber Citrus Marmalade

• ¾ cup grapefruit peel (½ grapefruit)
• ¾ cup orange peel (1 orange)
• ½ cup lemon peel (1 lemon)
• 1 grapefruit, pulp only
• 4 oranges, pulp only
• 1/3 cup lemon juice
• 2 cups boiling water
• 1 quart cold water
• 3 cups sugar

Cut peels into very thin strips, one-inch long, and combine with cold water in saucepan. Simmer, covered, until the peel is tender (about a half hour), and drain. Remove the seeds and white membrane from peeled fruit, and dice. Combine the cooked peel, diced fruit, lemon juice, and boiling water.

Mixed, Pineapple & Apricot Marmalade

• 1 large pineapple
• 6 dozen large apricots
• 3 cups sugar to 4 cups fruit

Pare, core, and cut pineapple in cubes. Cut apricots in halves, remove the stones, and place, along with the pineapple, in a preserving kettle. Measure, and add 3 cups sugar for every 4 cups of fruit. Heat slowly to a boil, and let cook gently until thick and clear. Place in sterilized glasses, and cover with paraffin.

Mixed, Pineapple & Grapefruit Marmalade

• 1 pineapple
• 1 grapefruit
• 1 lemon
• sugar

Pare, and shred the pineapple. Cut grapefruit and lemon in quarters, and then in thin slices. Measure fruit, and cover with water (3 pints water to 1 pint fruit) Set aside until the next day. Measure, and add an equal amount of sugar. Let boil until a drop jells on a cold plate. Pour into jelly glasses, cool, and then seal with paraffin or another suitable method.

Mixed, Three Fruit Marmalade

• 1 medium grapefruit
• 2 lemons
• 1 sweet orange
• 8 cups water
• 3 lbs. granulated sugar

Scrub all the fruit well, and cut in half. Squeeze each piece and save the juice. Remove the pith from the orange and lemon skins. Remove the pith from the grapefruit only if it is thick. Place the pith and pips into a muslin cloth. Tie up the muslin cloth, securing it with a long piece of string. Chop the peel into small strips and put into a preserving pan, together with the muslin bag containing the pith & pips. Pour in the water and the fruit juice. Simmer the contents of the pan, covered, until the peel is tender and the liquid reduced (about 2 hours). Remove the bag, squeezing it well into the pan. Then discard the bag and contents. Pour the granulated sugar into the pan and stir well, using a wooden spoon. Continue stirring over low heat until the sugar is dissolved. Brush down the sides of the pan. Rapidly boil the contents of the pan until setting point is reached (225 F). Skim the top and pour hot marmalade into sterilized jars. Seal.

Orange, Orange Marmalade

• 4 oranges
• 1 lemon
• sugar
• cold water

Wash the fruit, cut in half, and remove the seeds & stem end. Slice the rind very thin or grind fine. For every cup of fruit, add 1½ cups water. Let stand overnight. Pour in preserving kettle, let cook slowly, from 1-2 hours, or until tender. Again, let it stand overnight. For each cup of fruit, add one cup of sugar, and cook 20 minutes, or until it jells. Pour into hot sterilized glasses, cover with paraffin or other appropriate method.

Peach, Peach Marmalade

• 3 lbs. peaches
• 3 oranges
• 1½ pints water
• 6¾ cups sugar

Wash, peel and slice peaches into very thin strips or pieces. Peel oranges and thinly slice peel. Separate seeds and membrane from orange pulp. Cut pulp into pieces. Boil sugar and water until dissolved and then add the fruit. Cook rapidly, stirring frequently until jellying point is reached. The finished product shows the fruit appearing in small pieces throughout the mixture, and is smooth in consistency. Pour hot marmalade into sterilized canning jars, leaving ¼-inch headspace. Wipe jar rims and adjust lids. Makes about seven half-pints.

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