1 grapefruit
2 limes
1 large pineapple
1 approximately 5 cups water
1 approximately 5 cups sugar (2 1/2 p, ounds)
2 tbsp freshly grated orange rind
Directions
Makes about 7 half-pints. Wash and remove the seeds of the limes and
the grapefruit and dice or put them through a meat grinder. Pare,
core and chop the pineapple. Measure all the fruit including the
juice, and add 1 1/2 cups of water for each cup of fruit; let this
stand overnight. The next morning, simmer the fruit and water,
uncovered, over low heat until the fruit is tender, about 1 hour.
Measure the mixture again and add the orange rind and 1 cup of sugar
for each cup of pulp. Cook over medium heat until sugar has
dissolved, stirring constantly. Then cook over high heat until your
jelly thermometer reads 220 - 222 F, or the syrup sheets (2 drops
falling from the side of a spoon and forming 1 large drop). Ladle
into hot, sterilized jars and seal immediately.
To seal: Fill to within 1/2-inch head room, being sure to first wipe
the rim and threads of the jars with a hot damp cloth to remove all
particles of food, seeds or spices. While contents are hot, cover
with a 1/8-inch layer of paraffin. When paraffin has set, add
another layer of melted paraffin, tilting and rotating the jar to
seal completely.
Jams and Jellies - 1975
Servings: 7 servings
Lime-Pine Marmalade Recipe brought to you by Recipe Ideas
Categories: Fruit
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions back into the far past, in truth as far back into history as the Egyptians, and quite possibly further than that. However, in the main part, these old cookbooks were just very basic pictorial recipes for preparing meals.
Interestingly, the most ancient recipe in existence, according to Professor Solomon Katz, are a few clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Progressing into Roman times around 25BC a man called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his works, Apicius tells us how the roman meals were separated into starters, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the Romans used many aromatic flavors, including some familiar names like basil, rue and dill. Later on, we have two recipe books dating from the fourteenth century : a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. Although the titles sound familiar, they are unconnected to the curry that is popular today, but rather accounts of the types of meals cooked for the rich and wealthy people of that period. Later on in the 1400s, knights returning from the crusades brought us many spices and herbs from the holy lands, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices was responsible for an eruption in publications on food, many of which still exist in private libraries. By the advent of the twentieth century, cooking publications are in great demand, mostly due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Lime Pine Marmalade recipe.
