Orange Marmalade

Ingredients

• four volumes of water
• 1/2 measure of sugar

Method

1. 1

   Slice sour oranges very thin, rejecting the seeds.

2. 2

   Measure and add four volumes of water.

3. 3

   Cook very slowly until rinds are tender and transparent.

4. 4

   This volume should be reduced about 1/4.

5. 5

   Add 1/2 measure of sugar and cook until the mixture jellies.

As published

This recipe was extracted from Selection and preparation of food (1907) by Isabel Bevier, page 20. The excerpt below is the record exactly as published.

f measure of sugar, boil until jelly drops from the spoon. Note temperature. Jelly may be made from a second extraction, or the pulp may be used in the making of fruit butter. Experiment 108. Grape Jelly. General process same as in Experiment 107. Experiment 109. Orange Marmalade. Slice sour oranges very thin, rejecting the seeds. Measure and add four volumes of water

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