Orange Marmalade

Ingredients

• Twelve Seville oranges
• One quart of boiling water
• Five quarts of cold water
• Eight pounds of preserving sugar

Method

1. 1

   Slice the oranges thinly and remove the pips; pour the cold water over the oranges, put the pips into a separate basin and pour the boiling water over them; let all stand for twenty-four hours; then boil the fruit and water very fast for two hours, allowing it to reduce a great deal; strain the juice and jelly from the pips, add it to the fruit with the sugar, and boil all together for an hour and a quarter; the juice of a dozen sweet oranges is a great improvement.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.

ORANGE MARMALADE Ingredients Twelve Seville oranges. One quart of boiling water. Five quarts of cold water. Eight pounds of preserving sugar

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