Orange Marmalade Recipe

Select smooth, thin-skinned, juicy oranges. Take twenty-one, and five

lemons. Cut the rind very thin from a third of the fruit, and boil it in

two quarts of water until it can be pierced easily with a broom straw.

Drain from the water and cut in fine strips with scissors, add this to

the pulp of the oranges and lemons after removing all the white bitter

skin and pips from the fruit. Weigh and allow a pound of sugar to a

pound of fruit, put in a porcelain-lined or granite-ware kettle and cook

until clear. Put in glasses and when cold cover with brandied paper and

seal.

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