Orange Marmalade

Ingredients

• one dozen and a half of ripe sweet oranges
• six pounds of granulated sugar

Method

1. 1

   Pare the oranges, carefully removing the inner skin as well as the yellow, slice and remove the seeds.

2. 2

   Grate the peel of four oranges, and reserve for the marmalade.

3. 3

   Put the fruit and grated peel into a porcelain kettle and boil until the pulp is reduced to a smooth mass.

4. 4

   Rub through a clean colander.

5. 5

   Stir in the sugar, return to the fire, boil fast, stirring constantly for half an hour.

6. 6

   Put into small jars while warm; seal when cold.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 106. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Take one dozen and a half of ripe sweet oranges, pare, carefully removing the inner skin as well as the yellow, slice and remove. the seed. Grate the peel of four oranges, and reserve for the marmalade. Put the fruit and grated peel into a porcelain kettle and boil until the pulp is re- duced to a smooth mass. Take from the fire, and rub through a clean colander. Stir into this six pounds of granulated sugar

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