Orange Marmalade

Ingredients

• twelve or thirteen oranges
• one lemon
• two cups granulated sugar

Method

1. 1

   Peel the oranges and lemon deeply, cut out sections, and place in a preserving kettle.

2. 2

   Squeeze remaining juice into the kettle.

3. 3

   Cook over high heat, adding thinly peeled orange rind.

4. 4

   After half an hour, add sugar and cook for about twenty-five minutes.

5. 5

   Test for jellied consistency and pour into jelly glasses.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 137. The excerpt below is the record exactly as published.

ORANGE MARMALADE. (Light colored, firm, with little sugar.) Miss Frances B. Welsh, San Diego, Cal.— Take one dozen fine oranges, not too ripe, half dozen well cured lemons; wash well; slice. Do not use thick ends. Soak in one gallon water twenty-four hours. Boil one hour. Dip off one pint of liquid. Next day measure and add half meas- ure sugar. Boil in granite, watch closely. Try on cold dish. When thick enough to jel, put in glasses or jars, covsr with paraffine. (Original.) NO. 62. SCOTCH MARMALADE. Mrs. Cruickshank, Arlington, Riverside, Cal.— Take the weight of oranges required and an equal weight of lump or cane sugar; rub the or* anges with a clean, rough towel; put them in a pan with cold water and 1st them boil until tender and easily pierced with a pin, changing the water twice, at the least, during the pro- cess of boiling. When ready take out the or- anges and kesp the water; divide the oranges in quarters, then with a knife scrape out all the white from the inner part of the skins, making them as thin as possible; then cut the skins into very thin strips and lay them aside on a dish. Put ths remains of the oranges into the pan containing the water in which they were boiled; let it boil slowly till reduced a little and press through a sieve. Put all on together now, in the pan, that is the chips, sugar, and what has been pressed through the sieve, and let it boil quickly for a few minutes, or till it jellies. Put a few seeds in if wanted a lttle bitter. NO. 63. ORANGE MARMALADE. Mrs. A. R. Smith, Orange, Cal.— After trying various recipes for making orange marmalade, I have evolved the following: With a small sharp knife peel twelve or thirteen oranges and one lemon very deep, not leaving a particle of white showing. Then cut in gently and lift out each section from its tough white lin- ing, and drop in a preserving kettle, squeezing all the remaining juice into the kettle. Put on the stove over a hot fire. Peel one orange very thin, using only the extreme yellow rind, as thin as can be peeled. Put into a separate granite pan and cook until tender, changing the water twice. Then cut up in small pieces and add to the orange pulp which should have been cooking about half an hour. Add two cups granulated sugar

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