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Citron Preserves

(Vaughan’s Vegetable Cook Book)

Select sound fruit, pare and divide them into quarters, and cut each

quarter into small pieces, take the seeds out carefully; the slices may

be left plain or may be cut in fancy shapes, notching the edges nicely,

weigh the citron, and to every pound of fruit allow a pound of sugar.

Boil in water with a small piece of alum until clear and tender; then

rinse in cold water. Boil the weighed sugar in water and skim until the

syrup is clear. Add the fruit, a little ginger root or a few slices of

lemon, boil five minutes and fill hot jars. Seal tightly.

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