Orange Jelly

Ingredients

• Wash in cold water, scrubbing the skins
• add one pint of heated sugar

Method

1. 1

   Slice oranges thin, cover with cold water, and boil for two hours.

2. 2

   Strain into a bowl, then add heated sugar to the juice.

3. 3

   Boil until it jellies when poured on a cold plate.

4. 4

   Put into glasses and cover with paraffine.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 197. The excerpt below is the record exactly as published.

ORANGE JELLY Slice oranges very thin. Put in preserving kettle and cover with cold water. Boil for two hours. A delicately tart jelly will be obtained. After boiling the water and pulp, pour it into a strainer lined with cheesecloth and let the liquid drip. To one pint of juice add one pint of heated sugar. Boil till a drop will jelly when poured on a cold plate. Put into glasses and cover with paraffine. ORANGE JUICE AND YELLOW First be sure your oranges are clean, then wash and wipe them dry. From a quarter of them grate ofif the yellow skin. Roll them all upon a board under the hand, halve them, and squeeze out all the juice. Put the grated yellow, and measure the orange- juice, into a porcelain-lined fruit kettle. Set over CANNED FRUITS AND PRESERVES 361 the fire, and when it begins to boil, add as much sugar as you measured of the juice. Cook slowly till the juice thickens and put in glasses and seal. ORAXGE-AND-LEMON MARMALADE Wash in cold water, scrubbing the skins

Cook this with the app: pantry check, scaling, and the assistant.