Orange Marmalade

Ingredients

• 5 lb. oranges
• 3 lemons
• 5 lb. sugar
• Boiling water

Method

1. 1

   Peel the oranges and lemons; cut the peel into quarters, cover it with boiling water, and cook until tender.

2. 2

   Drain and scrape all white peel from it.

3. 3

   Cut the peel into narrow strips.

4. 4

   Slice the oranges and lemons, rejecting seeds and tough portions.

5. 5

   Put the fruit into a preserving kettle and cook for about one hour in 4 cups of water; add the peel and sugar and cook slowly for about two hours, or until the syrup is thick.

6. 6

   Put the marmalade into sterilized jars and cover them.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 71. The excerpt below is the record exactly as published.

ORANGE MARMALADE 5 lb. oranges^ Peel the oranges and lemons ; cut the 3 lemons peel into quarters, cover it with boiling 5 lb. sugar water, and cook it until it is tender. Drain Boiling water

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