The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin Page: 35
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35
First t^ay.—Cut orange and lemon# into fine shreds
gh fruit, divide into four parts and add w
3
one half (Awe.parts) of the mixture until the next day*
4
Weigh fruit and water and add sugar to the two remaining
parts. Boil one mixture twenty.miB.ates, and add three
one-half tablespoons of lemon juice* All mixtures are
cooked until they give the jelly test (108 degrees cen-
ts a f). Remove froa fire and let mixture cool so the
fruit will not come to the top* Pour into sterilized j<=
glasses and paraffin*
.Second day*—Add sugar to both of the stored portions,
heat until the sugar has melted (about five minutes) and
store one portion until the next day* Cook the other part
until it gives the jelly test (108 degrees centigrade),
cool and pour into sterilised jarg and paraffin,
Third day*--Cook the remaining one-fourch part of the
recipe until it gives the jelly test (103 degrees centi-
grade), cool, pour into sterilized jars and paraffin*
The fruit was ground in the proportion of three oran
and one lemon and it was cooked on the first day without
addition of lemon juice*
Three-fourths of a pound of sugar per pound of fruit
and water was usei instead of one pound of sugar. The s-
stitution of J<xtrose was used here the sa^e as above*
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Burt, Dorthy Farris. The Ascorbic Acid Content of Orange Marmalade Made With and Without Commercial Pectin, thesis, 1943; Denton, Texas. (https://digital.library.unt.edu/ark:/67531/metadc75473/m1/39/: accessed April 25, 2024), University of North Texas Libraries, UNT Digital Library, https://digital.library.unt.edu; .