Orange Marmalade

Ingredients

• one dozen oranges
• one half-dozen lemons
• ten pounds of granulated sugar
• half a gallon of water

Method

1. 1

   Wash fruit in tepid water and scrub skins.

2. 2

   Slice thinly, discard thick ends.

3. 3

   Soak seeds and sliced fruit in water for thirty-six hours.

4. 4

   Cook fruit with soaking water for two hours, add sugar, and cook until jellies.

5. 5

   Test by trying a little in a saucer.

6. 6

   Put away in glasses or cans.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 126. The excerpt below is the record exactly as published.

Orange Marmalade. This recipe, taken from the " New York Evening Post," has been thoroughly tested by the author, and found delicious. " A recipe for orange marmalade that I think will be entirely new to most housewives, and that I know is deli- cious, comes from an English housekeeper. It is a sweet that is choice and very healthful. If made now, when oranges and lemons are plentiful, it ma}^ be had at a cost of from five to six cents for a large glass. The recipe calls for one dozen oranges (sweet or part bitter), one half-dozen lemons, and ten pounds of granulated sugar. 256 CANNING AND PRESERVING. Wash the fruit in tepid water thoroughly, and scrub the skins with a soft brush to get rid of the possible microbes that it is said may lurk on the skins of fruit. Y)vy the fruit ; take a very sharp knife, and on a hard-wood board slice it very thin. Throw away the thick pieces that come off from the ends. Save all the seeds, and put them in one bowl ; the sliced fruit in another. Pour half a gallon of water

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