Cut oranges in slices as thin as possible, using every part
except seeds; to every pint of cut up fruit, add two and a half
pints of cold water, let stand alf night. Next day boil quickly
for three-quarters of an hour and put back in crock. On the fol-
lowing day weigh the boiled liquor and to every pound add
one and a quarter pounds of white sugar; then boil for about
one hour. If any sweet oranges are put in, the marmalade will
be spoiled. Use no lemons.
Orange Marmalade
Six oranges, three lemons; peel, divide, seed and cut fine;
put in jar with seven pints of water; soak for a day and a night,
then boil three hours, add six pounds granulated sugar, and
boil half an hour, add one cup of sugared ginger.
Orange Marmalade
Put twelve oranges and six lemons✪ Orange Marmalade in a preserving kettle
and boil with enough water to cover them until they are soft
enough to run a straw through, then save the water in which
they have been boiled; when fruit is cold quarter each one
and separate the peel from the inside; take out pulp and seeds
from the inner part and cut the peel in very narrow strips, then
put all except the pulp and seeds back in the kettle; add one
quart of the water they were boiled in and six pounds of sugar,
boil about three-quarters of an hour.
Peach Marmalade
Allow three-quarters of a pound of sugar to a pound of fruit,
boiling pits until the water is well-flavored ; peel and cut peaches,
add them to the boiling water about a half hour before adding
sugar; stir constantly and boil for one hour after adding sugar;
place jars in hot water, pour in marmalade and set away to cool;
seal with wax.
Strawberry Marmalade
Pick strawberries from the hulls; to one pound of fruit,
put three-quarters of a pound of sugar; mash together and
put in kettle over a gentle fire ; stir with a silver spoon ; cook
until jellied. Test and if it jellies when cool, it is done. Put
in small jars and cover with rice paper; seal with wax when
cold.
Preserving and Canning
323
Orange Marmalade
- Nine bitter oranges and three sweet oranges; quarter
fruit and slice them; use grated rinds and juice of two lemons.
Keep all seeds ; put them in a bowl and cover with warm water.
To one pint of fruit add three pints of water, let stand over
night; in morning add water from seeds and boil for one hour
briskly. Let stand again over night, then add measure for meas-
ure of fruit and sugar with an extra measure of sugar to the whole.
Boil briskly for one hour, watch carefully, as it will settle and
burn. Do not put covers on until cold.
Rhubarb and Fig Marmalade
Wash, peel and dry four pounds of rhubarb; add one pound
of figs, chopped fine, put in earthen jar and add three pounds of
sugar; strain juice of two lemons and half a cup of water✪ Rhubarb and Fig Marmalade. Let
the mixture simmer forty minutes and then seal in jars.
Prune Marmalade ✪ Prune Marmalade
Page 168 · 3 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut oranges in slices as thin as possible, using every part except seeds; to every pint of cut up fruit, add two and a half pints of cold water, let stand all night. Next day boil quickly for three-quarters of an hour and put back in crock. On the following day weigh the boiled liquor and to every pound add one and a quarter pounds of white sugar; then boil for about one hour. If any sweet oranges are put in, the marmalade will be spoiled. Use no lemons.
Orange Marmalade
Six oranges, three lemons; peel, divide, seed and cut fine; put in jar with seven pints of water; soak for a day and a night, then boil three hours, add six pounds granulated sugar, and boil half an hour, add one cup of sugared ginger.
Orange Marmalade
Put twelve oranges and six lemons in a preserving kettle and boil with enough water to cover them until they are soft enough to run a straw through, then save the water in which they have been boiled; when fruit is cold quarter each one and separate the peel from the inside; take out pulp and seeds from the inner part and cut the peel in very narrow strips, then put all except the pulp and seeds back in the kettle; add one quart of the water they were boiled in and six pounds of sugar, boil about three-quarters of an hour.
Peach Marmalade
Allow three-quarters of a pound of sugar to a pound of fruit, boiling pits until the water is well-flavored ; peel and cut peaches, add them to the boiling water about a half hour before adding sugar; stir constantly and boil for one hour after adding sugar; place jars in hot water, pour in marmalade and set away to cool; seal with wax.
Strawberry Marmalade
Pick strawberries from the hulls; to one pound of fruit, put three-quarters of a pound of sugar; mash together and put in kettle over a gentle fire ; stir with a silver spoon ; cook until jellied. Test and if it jellies when cool, it is done. Put in small jars and cover with rice paper; seal with wax when cold.
Preserving and Canning
Orange Marmalade
- Nine bitter oranges and three sweet oranges; quarter fruit and slice them; use grated rinds and juice of two lemons. Keep all seeds ; put them in a bowl and cover with warm water. To one pint of fruit add three pints of water, let stand over night; in morning add water from seeds and boil for one hour briskly. Let stand again over night, then add measure for measure of fruit and sugar with an extra measure of sugar to the whole. Boil briskly for one hour, watch carefully, as it will settle and burn. Do not put covers on until cold.
Rhubarb and Fig Marmalade
Wash, peel and dry four pounds of rhubarb; add one pound of figs, chopped fine, put in earthen jar and add three pounds of sugar; strain juice of two lemons and half a cup of water. Let the mixture simmer forty minutes and then seal in jars.
Prune Marmalade
Records on this page
Orange MarmaladeRhubarb and Fig MarmaladePrune Marmalade