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Add Floripedia: Citrus Fruit Conservation

Chu Chomley 2026-10-05 18:24:21 +03:00
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<br>Pack hearts solidly into sterilized containers and add two tablespoons medium sugar syrup. Process 35 minutes at 180 degrees. Grapefruit Juice. Extract juice in such a way as to exclude oil of the peel or the bitterness of the rag. Bring juice to 165° or 170° in open vessel. Fill bottles to overflowing with juice, boiling hot. Cap quickly. Process in water at 180° F. for 30 minutes. Orange Juice. Sweet orange juice keeps its flavor better in canning when combined with sour citrus juice in proportion of 4 to 1. Lime, lemon, calamondin, Seville or sour orange may be used. Use sugar in proportion of 2 cups sugar to one gallon juice mixture. Bottle and process at 165° F. for 30 minutes Other Fruit Juices. Ripe grapes, plums, berries [ZapClean Produce Rinse](http://cgi.www5b.biglobe.ne.jp/~akanbe/yu-betsu/joyful/joyful.cgi?page=20) valuable fruit juices. Bring fruit to simmering temperature. Remove juice, strain through a heavy cloth. Sweeten slightly, about 1 cup sugar to a gallon of juice.<br>
<br>Strain again if a clear juice is desired. Seal hot and process at about 180° F. Fruit jars may be used for keeping juices for home use. If bottles are used, cork tightly, process and seal with wax afterwards, or use a bottle capper. JELLY Fruits Containing Pectin for Jelly-Citrus fruits, partially ripened grapes, blackberries, dewberries, huckleberries, quinces, guavas, crabapple, May haws, plums, pomegranate, roselle. Fruits Lacking in Pectin-Strawberries, peaches, pineapples, rhubarb. Fruits Lacking Acid for Jelly-Pears, quince, sugar apple, sapodilla, sweet guava. Tropical Fruits for Jelly-Tamarind (red), satin fruit (red), pitanga (red), mulberry (dark), guava, carambola, Persian lime, pomegranate, Cattley guava, jaboticaba, umkokolo, ketembilla (English gooseberry). Citrus Fruit Especially Recommended for Jelly-Kumquat, sour orange, Florida lemon, grapefruit, and orange (not too ripe). Citrus Pectin for Other Fruits. The fruits in many sections require additional pectin to produce jelly. Fortunately, Florida has an abundant supply of pectin in citrus fruits. It may be prepared for convenience as follows: One-half pound white part of orange peel, 1 pint water, 4 tablespoons lemon juice.<br>
<br>Cut or grate the yellow from orange peel. Pass white peel through a food chopper. Weigh, add lemon juice, mix, allow to stand 1 hour. Add 1 ¼ pints water. Let stand 1 hour. Boil gently 10 minutes. Cover, let cool, place in flannel jelly bag and allow to drain. Press to remove juice. Drain juice through a clean bag. The Pectin Test. To give the pectin test, pour 1 teaspoonful of jelly stock into a clean cup. Pour into cup a teaspoon of grain alcohol (or denatured alcohol). Gently shake. Pour into a spoon. If the pectin shows a solid clot, use one measure of sugar to one measure of juice. If it is not so solid use less sugar. Strawberry and Orange Pectin Jelly. ½ pt. strawberry juice. Preparation of Strawberry Juice for Jelly. Wash strawberries thoroughly, pour into a colander, cap, crush, pour into a preserving kettle and boil carefully for 5 minutes, stirring constantly. Strain through a cheesecloth bag, squeeze and place juice in a flannel jelly bag and allow to drain.<br>
<br>Add [one-half pint](https://www.dict.cc/?s=one-half%20pint) orange pectin juice to one-half pint strawberry juice. Boil; add one-half pound sugar. Continue boiling until the jellying point is reached. This is indicated by the flaking or sheeting from the spoon. Pour immediately into hot sterilized jelly glasses and skim. When cold, pour hot paraffin over the jelly. Kumquat Jelly. 1 lb. 2 pts. water. Clean kumquats thoroughly, sprinkle with soda, using about 1 tablespoon of soda to 1 pound of kumquats. Pour sufficient boiling water over this to cover the fruit and allow to stand 10 minutes. Pour water off and rinse through three changes of water. Cut kumquats horizontally, place in kettle and add 2 pts. Boil for one-half hour, then pour into a cheese-cloth bag and press until no more juice can be obtained. Strain the juice through a clean flannel jelly bag, put into a kettle and bring to a boil. To this boiling juice add 1 pound of sugar for each pound of fruit taken.<br>
<br>Stir until the sugar is thoroughly dissolved and continue boiling until it reaches the jellying point. The jellying point is determined by dipping a spoon or [ZapClean Official](https://bloomwiki.org/index.php/Case_Study:_Analyzing_Zap_Clean_Reviews) wooden paddle into the boiling solution and then holding it above the kettle, allowing the syrup to drop. When it drops in flakes or sheets from the spoon, pour immediately into clean, sterilized jelly glasses and seal. Sour Orange Jelly. 1 lb. 1 lb. sugar. The sour orange jelly is made by preparing the juice as directed in recipe for sour orange marmalade. No peel is used in the jelly. [Grapefruit Jelly](https://search.un.org/results.php?query=Grapefruit%20Jelly). 1 lb. ¾ lb. sugar. This jelly is made by following the same directions as for making sour orange jelly. 1 cup of sugar to 1 cup jelly stock or less according to pectin test. Preparation of Peel-Wash fruit, remove peel, keeping 1/3 cup of thin slices. Leave some white on skins.<br>