Trifoliate Orange Great Wild Survival Food
Trifoliate Orange is a very thorny green stemmed bush in the citrus family that ranges from Pennsylvania to Texas. It produces about 35 orange like fruits that unfortunately aren't as tasty as oranges.
But although a straight trifoliate orange isn't going to be your favorite breakfast drink it can be used sparingly to give water or other drinks a bit of a kick. But for survival we need more than just a taste... we need volume. And trifoliate orange can provide that if used to make jelly.
Pick about 35 average size fruits, a little bigger than a golf ball. Cut away most of the outside skin of the oranges and save.
Squeeze the juice from the oranges removing the seeds. You will want about 3.5 cups (.82 liters) of juice. Set this aside.
Add the peelings to a jar holding 3 cups of water and 1/8 teaspoon of baking soda. Bring to a boil and simmer for 10 minutes. Pour off about 2 1/4 cups (1/2 liter) of the water. Add the juice and pulp and simmer for 10 more minutes.
Measure 4 cups of sugar into a bowl then take 1/4 cup (59 ml) of that sugar and mix it with pectin in a bowl.
Add enough water to the juice to bring the volume to 6 cups and put it in a pot for cooking. Add the sugar/pectin mixture from the small bowl. Bring this mixture to a rolling boil stirring constantly as it heats. Add the rest of the sugar and heat this until it comes to a boil. Boil for one minute. Remove from heat.
Add the marmalade to the already heated jars. Fill each jar to within 1/4 inch (.64 cm) of the rim. Put on the lid then proceed to the next jar. Done! If properly sealed they should last for months.
But although a straight trifoliate orange isn't going to be your favorite breakfast drink it can be used sparingly to give water or other drinks a bit of a kick. But for survival we need more than just a taste... we need volume. And trifoliate orange can provide that if used to make jelly.
Pick about 35 average size fruits, a little bigger than a golf ball. Cut away most of the outside skin of the oranges and save.
Squeeze the juice from the oranges removing the seeds. You will want about 3.5 cups (.82 liters) of juice. Set this aside.
Add the peelings to a jar holding 3 cups of water and 1/8 teaspoon of baking soda. Bring to a boil and simmer for 10 minutes. Pour off about 2 1/4 cups (1/2 liter) of the water. Add the juice and pulp and simmer for 10 more minutes.
Add enough water to the juice to bring the volume to 6 cups and put it in a pot for cooking. Add the sugar/pectin mixture from the small bowl. Bring this mixture to a rolling boil stirring constantly as it heats. Add the rest of the sugar and heat this until it comes to a boil. Boil for one minute. Remove from heat.
Add the marmalade to the already heated jars. Fill each jar to within 1/4 inch (.64 cm) of the rim. Put on the lid then proceed to the next jar. Done! If properly sealed they should last for months.
