Orange-Jelly Marmalade

Ingredients

• 5 lb. of the best Seville oranges
• a pinch of salt
• 1 lb. sugar

Method

1. 1

   Wash the oranges, peel them.

2. 2

   Put the finest and thinnest skins in a pot of cold water with a pinch of salt.

3. 3

   Bring to the boil, and draw to the side of the fire.

4. 4

   Place a hair sieve in a basin; cut the oranges crosswise, remove the pips with a silver spoon, and strain the juice onto the hair sieve through a wooden lemon squeezer.

5. 5

   Pull the pulp to pieces and put it into a preserving pan with 4 quarts of water.

6. 6

   Boil fast for 1 hour.

7. 7

   Strain through a jelly bag without squeezing, and add to the orange juice.

8. 8

   Allow 1 lb. sugar to each pint of liquid, and place on the fire to boil for 0.5 hour.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 183. The excerpt below is the record exactly as published.

1 lb. sugar to ^ pint juice, and boil- 10 or 12 minutes. Bramble Jelly (2). Put a few sliced apples among the berries in the pan, and cover with cold water; boil slowly for ^ hour. Strain through a jelly-bag, and to every large breakfastcupful of juice add 1 lb. of sugar. Boil for 3 minutes. Cherry Jam. 4 lb. Cherries, do. Sugar, Water. Stone the cherries, saving all the juice, then weigh it, and take equal weight of sugar, and 3 teacupfuls of water. Put the sugar and water in jelly pan, and boil for 10 minutes, then add the cherries and boil for I hour. It should just be beginning to jelly on the spoon, as it gets thickej- afterwards. Green Gooseberry Jelly. To i pints gooseberries give 3 pints water (always 1 pint less water than gooseberries) ; boil to a mash, then strain through cheesecloth. Take 1 lb. sugar to every pint of juice, but keep out a little sugar to throw in about 7 minutes before taking it off ; this improves the colour wonderfully. Boil J hour, then flavour with essence of lemofi. Marmalade. 30 Seville Oranges, Sugar, 2 Lemons. Cut oranges and lemons right through, peel and all, into thin shces, removing seeds. Cut with a knife and fork the rind of the slices just roughly to make chips, and weigh fruit thus out, and to every»lb. add 3 pints cold water. Put in earthenware vessel, and let' stand for 24 hours. Then boil till rind is just tender and a chip will crush between your fingers. Let stand till next day. Then weigh, and to every pint put 1 ' lb. lump sugar, and boil slowly till rind is transparent and syrap jellies. From this strain some for marmalade jelly. This is delicious, and has further advantage of making marma- lade thicker. The great thing is slow boiling, otherwise you waste half. Close range best. Quite an hour to boil when sugar is boiled 200 TRIED FAVOURITES COOKERY BOOK. with it, and about 20 minutes the first time, previous dav • ’us* all oranges, tie pips in muslin, and boil with them for ^ hour. “ ' 1 , Economical Marmalade. 1 lb. Marmalade Oranges, 1 Lemon, 6 lb. Sugar, 9 tumblers Cold Water. _ Cut the oranges and lemon in eight, lengthwise. Take away the pps. Slice as thinly as possible through both skin and pulp. Put in large basin and cover with the cold water, and set aside for 24 hours Tlien put on in jelly pan and boil 1 hour, or till the skins are tender, keeping always filled up with boiling water to the same quantity, as It evaporates while cooking. Set aside till cold, then add the sugar, and after it boils remove scum and boil 4 hour, or till it iellies. Costa from l|d tO' IM per lb. Household Marmalade. 4 lb. Seville Oranges, 2 lb. Sweet Do., 2 lb. Lemons. Slice the oranges and lemons without peeling them, removing all pips. To every lb. of fruit add 3 pints cold water, and let it stand 24 hours. Slowly boil 3 or 4 hours till the peel is quite tender. Let it stand tUl next day ; then weigh it, and to every lb. of fruit add 1 lb. of crystallised sugar. Boil the whole till the syioip jellies and the peel is quite transparent (from ^ hour to 1 hour). Lemon Marmalade. Take any number of lemons ; slice vei'y thin ; remove only the seeds. To each lb. of sliced fiaiit, add 3 pints of cold water ; let stand 24 hours ; then boil it until the chips are tender, pour it into an earthenware bowl, and let it stand till next day. Now weigh it, and to every lb. of boiled pulp add 1^ lb. of Imnp sugar ; boil all together till the syrup jellies and the chips are rather transpai'ent. In taking out the pips, be careful to leave in all the white pith, as this goes towards making the syrup. Good Marmalade Jelly. 4 lb. Seville Oranges, 4 Lemons, 5 lb. Crystallised Sugar. Pare the rind very thin from 6 of the largest oranges and out into slender chips, and boil slowly for hour in a pint of water. Take away rind, white, and pips from the other oranges and lemons. Break up the pulp with your hands into 3 pints of water and boil gently ^ hour. Then strain through a bag. Put the chips and water they were boiled m to this liquid into the pan, with the sugar, and boil 30 minutes. Remove all scum. Test it on a plate to see if it sets as a jelly, before removing it from fire. Pour into pots and cover down hot. Orangfc-Jelly Marmalade. Wash 5 lb. of the best Seville oranges, peel them. Put the finest and thinnest skins in a pot of cold water with a pinch of salt

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