The "Queen" cookery books: Pickles and Preserves

Orange Marmalade. — Pare off the rind of the oranges as thin as may be, cutting it as you do so into tiny strips. Quarter the oranges and lay them in the pan with as much water as will cover them ; keep them well squeezed with your hand till they become too hot to bear your hand in it ; then press the pulp through a clean hair sieve ; add the chips to this, and for each pint of juice allow a pound of sugar. The juice and grated rind of a lemon must be allowed to every 41b. of oranges, and the juice of two sweet ones to every pound of bitter oranges. Cook till it jellies, and pot as usual. (This is a well known and most excellent Scotch recipe.) If you treat the oranges as above, only removing all the white pith, and leaving out the peel, and cook the juice with sugar in the usual way, adding the peel of two sweet oranges and the peel of one lemon to the juice, when boiling it with the sugar, it produces a most excellent jelly. The rinds must be fished out of the jelly before potting it. Or : wash and wipe the oranges well to remove any dirt, but do not let them soak in the water. Now halve the fruit and then slice it as thinly as possible with a sharp knife, removing the pips and throwing them into a teacupful of warm water. Now weigh the sliced pulp, and for each pound add about one and a quarter pints of cold water (if the oranges are not very juicy they may need more water), and let it all soak together for E twenty -four to forty-eight hours ; at the end of this time boil it all together gently till the peel is soft enough to cut quite easily with the handle of a silver spoon. Now add to this the water in which the pips have soaked all this time (which will he quite glutinous), then measure the whole, reheat, and finish off as usual, with a pound of sugar to each pint of pulp. Tangerine Orange Marmalade. — This is made like any other marmalade, only adding a Seville and a sweet orange to every six tangerines, to bring out the flavour and to increase the juice. Lemon Marmalade. — Slice and remove the pips from twelve good lemons, and leave the sliced fruit till next day (or for twelve hours), in six or seven quarts of water ; then boil this all gently together for two hours, and again leave till next day. Now weigh it, and take for each pound of pulp an equal weight of sugar, and boil till quite clear and beginning to set, when it must be potted and tied down whilst hot. Mock Ginger, or Vegetable Marrow Jam. — Peel the marrow and cut it into inch dice ; make a syrup with 21b. of brown (cane) sugar and five pints of water ; lay the marrow in this and let it steep for two days, when you strain it off. Have ready a second syrup made with a pound of loaf sugar, the juice and thinly-pared rind of two lemons, a grain of cayenne, and loz. of well-bruised whole ginger, for each pound of marrow. Lay the strained marrow into this syrup, set it over a clear fire, and when it begins to clear add a liqueur-glassful of brandy for these quantities, and cook till transparent, when it is ready. Pot and tie down.