Catholic Recipe: Sunshine Marmalade
St. Leo's Abbey in St. Leo, Florida, has been called "the abbey founded on the bed of a river of orange juice," because the citrus groves tended by Benedictine monks of the abbey help finance their educational activities.
The abbey church, atop a knoll in the heart of one of the finest citrus areas in the world, dominates a hill-studded lake region dotted with red-tiled roofs and — in all directions — lavish with orange and grapefruit groves.
In addition to their citrus business, the monks raise their own beef animals and have a dairy herd. Students have fresh milk and homemade bread every day, as well as all the citrus fruits and juices they want!
The Brothers recommend the use of the fruit they raise in the following fine recipe.
DIRECTIONS
Remove orange and grapefruit peels in quarters. Slice peels very thin from 1 to 1-1/2 inches long with sharp knife. Add water and baking soda to sliced peels. Bring to boil; cover. Simmer 20 minutes, stirring often. Dice fruit pulp; remove seeds and core. Add pulp and juice to undrained peels. Simmer, covered, 10 minutes. Measure 3 cups prepared fruit and lime or lemon juice into large saucepan. Add sugar; mix well. Bring to full rolling boil over high heat; boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin immediately. Skim off foam with metal spoon; alternate stirring and skimming for 7 minutes. Pour into hot sterilized jelly glasses; paraffin at once. Makes 8 (6-ounce) glasses jelly.
Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
