Orange Marmalade

Ingredients

• 6 oranges
• 4 lemons
• 11 cups cold water
• 7 cups sugar

Method

1. 1

   Peel and slice fruit, cover with cold water, let stand for 24 hours.

2. 2

   Boil until rinds are tender, let stand overnight, add sugar, and boil until it jellies.

Nutrition per serving

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 53. The excerpt below is the record exactly as published.

Orange Marmalade 6 oranges. 4 lemons. Wash fruit carefully, and slice, adding to each pint three pints cold water. Let stand twenty-four hours. Cook this until the rinds are tender, then let stand again overnight, then add an equal amount of sugar, and boil until it jellies. Mrs. W. P. Barrarp. Lemon Butter 6 eggs. 1 pound sugar. 4 pound butter. 3 lemons. Beat eggs thoroughly, add sugar and butter, juice of three lemons and grated rind of two. Cook till thick like honey. Strain. Mrs. C. E. Guewy. Strawberry Preserves Hull and wash strawberries, mash just a little. Take one cup fruit, two cups sugar, when starting to boil good, cook from twelve to fifteen minutes, put in glasses, cover with para- fine. Miss Mary D. Gerorer. Sweet Pickle Peaches or Pears 6 pounds of fruit. 3 pounds of sugar. 1 quart apple vinegar. Spice to suit taste. Mrs. T. T. Wetnons. Preserved Citron or Watermelon Rind Pare and cut in strips the rind of ripe melons. Soak in alum water to cover, allowing two teaspoons of powdered alum to each quart of water, heat gradually to boiling point and cook slowly ten minutes, drain, cover with ice water, let stand two hours, again drain and dry between towels. Weigh, allow one pound of sugar to each pound of fruit, one cup of water to each pound of sugar. Boil sugar and water ten minutes. Add melon rind and cook until tender. Remove rind to jars and cover with syrup. Mrs. H. E. Groree. 109 Knox Sparkling Gelatine improves Soups and Gravies Sweet Pickle Peaches 8 pounds of fruit. 1 quart vinegar. _ 4 pounds sugar. Stick cinnamon, ginger, cloves, mace, allspice. Boil vinegar, sugar and spices together, add fruit, boil up good once or twice, remove from the kettle. In one week’s time return the fruit and juice to kettle and boil as soft as you like. Miss Netxure Stern. Sweet Pickles 12 pounds fruit. 6 pounds sugar. 1 pint vinegar. Cloves and spice to suit the taste. Boil vinegar, sugar and spices together three successive morn- ings and the third morning cook all together. Miss JANIE Harrineton. Peach Jelly Pare the peaches, take out the stones, then slice them. Add to them about a quarter of the kernels. Place them in a kettle with enough water to cover them. Stir them often until the fruit is well cooked. Then strain and to every pint of the juice add the juice of a lemon. Measure again and allow one pound of sugar to each pint of juice. Heat the sugar very hot and add, when the juice has boiled, twenty minutes. Let come to a boil and take instantly from fire. Mrs. J. E. Sawyer. Orange Marmalade 6 oranges. 11 cups cold water. 1 lemon. 7 cups sugar

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