Orange Marmalade

Ingredients

• 8 lb. bitter oranges
• 8 lb. lump sugar

Method

1. 1

   Pare off the yellow skins of the oranges, taking as little of the white skin as possible.

2. 2

   Cut the parings into small strips.

3. 3

   Boil them in enough water to cover until soft, then strain.

4. 4

   Quarter the oranges, scrape out the pulp and juice, discarding the white skins and seeds.

5. 5

   Put the pulp, juice, and chips into the pan with the sugar, stir until boiling, and let boil for half an hour.

6. 6

   Skim thoroughly and pour into jars.

7. 7

   When cold, paper the jars and set aside for use.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 67. The excerpt below is the record exactly as published.

ORANGE MARMALADE — APPLE JELLY. MOUNTAIN-ASH BEllllY OR ROWAN JELLY. 6 pints liquid from the i 6 lb. lump sugar. berries. The mountain-ash berry, called in Scotland the rowan berry, makes an excellent jelly which, being a little bitter, may be eaten with game. The berries should be gathered when red, but not too ripe. Wash them well, and put them into a preserving pan, with cold water sufficient to cover them. Boil till the water is red, and the berries soft. Strain the liquor from the berries through a hair-sieve or jelly-cloth. Throw away the pulp and return the juice to the pan with the sugar. Now boil fast for half an hour, skimming thoroughly. Pour hot into the jars, cover and store like jam. ORANGE MARMALADE. 8 lb. bitter oranges. | 8 lb. lump sugar

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