Yes this is similar to how I used to make marmalade, except
I would take the scrubbed peel off the fruits in quarters, then continue
to cook as previous recipe. qahtan

"ellen wickberg" > wrote in message
...
> in article , Peter B North
> at
> wrote on 23/1/05 9:39 AM:
>
>> Hi
>> I wonder if you can help. I know an old lady who makes marmalade but
>> finds the cutting of the rind hard and tedious work. Can anyone
>> suggest a gadget, machine, whatever, that might help her out?
>> She makes about 50 jars a year I think, so it would be useful to her!
>>
>>
>> Thanks very much.
>>
>> Peter
> I don't know if your "old lady" is willing to make changes, but if she is
> there is one way that doesn't require cutting off the peel. It is also
> described in PFB. We use it in our community kitchen all the time. The
> whole fruit is boiled until soft, the citrus fruit is then cut in half,
> seeded and then sliced as fine as you like it. The fruit, some reserved
> cooking water and sugar are then cooked til it tests done. Very simple
> and
> it makes great marmalade.
> Ellen
>
> --
>
>