"WUNDERSELDA" MARMALADE
(
German) - (
Pennsylvania Germans)
This was composed of 2 quarts of the pulp and juice combined of ripe
Kieffer pears, which had been pared and cored, (Measured after being
run through a food chopper.) The grated yellow rind and juice of five
medium-sized tart oranges, and 6-1/2 cups granulated sugar. Cook all
together about forty minutes, until a clear amber colored marmalade.
Watch closely and stir frequently, as the mixture scorches easily.
This quantity will fill about twenty small jelly tumblers. If the
marmalade is to be kept some time, it should be put into air-tight
glass jars.
The recipe for this delicious jam was original with the Professor's
wife, and Fritz Schmidt, being particularly fond of the confection,
gave it the name "Wunderselda," as he said "'twas not 'served often.'"
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