Ingredients
1 grapefruit
6 seville oranges
6 firm mandarin oranges
3 dozen passion fruit
2 lemons, juice of
2 7/8 kg sugar
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Unlined copper for rapid evaporation — perfect jams and preserves
Definitive Sichuan cookbook — 200+ recipes with cultural context
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Wire mesh fruit bowl — air circulation prevents premature ripening
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fast centrifugal juicer for fresh fruit and vegetable juice
Unlined copper for rapid evaporation — perfect jams and preserves
Definitive Sichuan cookbook — 200+ recipes with cultural context
You're reading one of recipes available free. Full library with Gastronome.
Slice grapefruit, oranges and mandarins very thinly. Place in a large bowl and cover with 6 pints (or about 2. 8 litres) of water and stand overnight. Next morning put them into a large pot and boil slowly till skins are tenders (about 2 hours). Meanwhile, scrape the pulp from the passionfruit. Reserve. Place the skins from the passionfruit in a separate pot, cover with water and cook until skins are tender. Scrape out pulpy inner flesh and discard outer skin. Chop the flesh and add to the pot of tenderised citrus skins. Add the juice of 2 lemons and 6 lb (or about 2. 8kg) of sugar. Stir until sugar is dissolved then boil until setting point is reached. Add the passionfruit pulp and return to boil for 2 minutes. Allow to stand for 10 minutes. Boil and seal. Don't open for 6 weeks!