Orange Marmalade No 1 Recipe

Pare your oranges very thin, and lay them in water two or three days,

changing the water twice a day; then take them out, and dry them with a

linen cloth. Take their weight in sugar beat fine; cut the oranges in

halves, take out the pulp, pick out the seeds, and take off the skins

carefully. Boil the rinds very tender in a linen cloth; cut them in

strips whilst hot, and lay them in the pan in which you design to boil

the marmalade. Put a layer of sugar, and a layer of orange rinds,

alternately, till all are in; let them stand till the sugar is quite

dissolved; add the juice of a lemon; set them on a stove, and let them

boil fast till nearly done; then put in the pulp, and boil them again

till quite done. Take them off, and add the juice of a lemon; let them

stand in pots for a few days, and they will be fit for eating.



Lemon marmalade may be done in the same way, only with a much greater

quantity of sugar, or sugar mixed with sugar-candy.

Vote