Orange Marmalade

Ingredients

• pound of oranges
• half a pint of water
• 1 pound of sugar
• a little grated lemon-peel

Method

1. 1

   Weigh and cut oranges in halves or quarters, remove peel, pips, and skin, and press through a sieve.

2. 2

   Soak peel overnight in salted water, boil in cold water, changing frequently.

3. 3

   Cut peel into shreds, combine with strained pulp, water, and sugar.

4. 4

   Boil until thick and clear, then jar and keep for months.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 62. The excerpt below is the record exactly as published.

Orange Marmalade. Weigh the oranges, and cut them in halves or quarters. Take the peel off eaeh half or quarter. Take the pips and skin from the fruit, and press it through a hair sieve. Soak the peel all night in water slightly - salted ; next day hoil it in cold water, changing the water frequently. When the peel is soft, take it out ; let it drain, then cut it into shreds or long strips. Now put the peel and the strained pulj) into water (allow half a pint of water to each pound of fruit) ; add sugar (1 pound to each pound of fruit), a little grated lemon-peel

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