MSGID: 1:396/45.0 68f7e2d2   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Windfall Marmalade   
    Categories: Five, Fruits, Citrus, Preserving, Condiments   
         Yield: 10 Pints   
       
         2 lg Grapefruit   
         4    Lemons   
         2 lb (900 g) windfall apples   
         5 pt (2 1/2 litres) water   
         5 lb (2.25kg) sugar   
       
     Wash the citrus fruit, pare off the rind with a vegetable   
     peeler and cut into fine shreds.   
        
     With a serrated knife, peel away all the pith from the   
     flesh, then chop the flesh roughly.   
        
     Peel, core and chop the apples.   
        
     Put the chopped apples into a preserving pan with the   
     water, citrus peel and flesh.   
        
     Tie the citrus fruit pith, apple peel and cores in a   
     piece of muslin and add to the pan.   
        
     Simmer gently until the peel is tender and the mixture   
     in the parcel has reduced by half.   
        
     Lift out the muslin bag and squeeze it well against   
     the side of the pan to extract all of the liquid.   
        
     Add the sugar and stir until it has all dissolved.   
        
     Bring to a good rolling boil and boil rapidly until   
     the setting point is reached.   
        
     Allow the marmalade to stand for 15 minutes before   
     pouring into sterilised jars.   
        
     This recipe has been sent in by Isabell Broatch of   
     Riggheads Farm, Lochmaber, Lockerbie, Scotland, who   
     says the glut of apples this year could be used to   
     make this marmalade.   
        
     From: http://www.farmersguardian.com   
        
     Uncle Dirty Dave's Archives   
       
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