Title: Pieplant Marmalade
Categories: Preserve
Yield: 4 Servings

Text

Cut pieplant very fine and to each cupful add the pulp and juice of one orange and one teaspoonful of the grated rind, one tablespoonful of lemon juice, one and one-half cups of sugar. Let stand until transparent, then add one cupful of blanched almonds, cut in pieces. Boil up once and put in glasses.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

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