Citron Preserves

Prepare the rind and boil very hard thirty or forty minutes in alum water (passably strong), take from the alum water and place in clear, cold water over night, change water in the morning and put them to boil, let cook until they have changed color and are quite soft. Make syrup allowing one
pound of sugar to one pound of fruit, add the fruit which will need but little more cooking to the syrup. Flavor with ginger or lemon.