Ingredients
- a pound of sugar to a pound of fruit
- a pound of fruit
Directions
1
You make exactly as raspberry jam.
2
130 THE MISSOURI COOK BOOK.
3
MARIttAIiADES.
4
To make marmalade, very ripe fruit should be chosen. For peach, pear, green grape, pine-apple, quince or plum, allow three-quarters of a pound of sugar to a pound of fruit. If the fruit is not very juicy add a little water. Stir almost constantly ; when the whole begins to look clear, and becomes thick b}^ cool- ing a portion of it on a plate, it is done, and must be put into jars at once.
By Fayette (Mo.). Baptist Church, Ladies of the ·
Recipe sourced from
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