Orange Marmalade

Ingredients

• three oranges (not quite ripe)
• one lemon
• three pints of cold water
• one cup of best cane sugar

Method

1. 1

   Slice very thin, discarding the blossom end and the thick seed end.

2. 2

   Place in a bowl and pour over it three pints of cold water; let stand for twenty-four hours.

3. 3

   Then boil in a porcelain kettle until very tender (one and one-half hours).

4. 4

   Let stand for twenty-four hours.

5. 5

   Then to every cup of fruit and liquid add one cup of best cane sugar and boil briskly for about one hour.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 140. The excerpt below is the record exactly as published.

ORANGE MARMALADE. S. A. Bullis, Dolgeville, Cal. Slice two oranges and two lemons very thin; add three pints of water; boil three-quarters of an hour hard; then take equal parts of sugar and fruit and cook until it jells. NO. 74. ORANGE MARMALADE. Mrs. F. S., Los Angeles — Fruit will jelly more satis- factorily if made in small quantities. I never make more than the following at one time and I have excellent results: Take three or- anges (not quite ripe) and one lemtn. Slice very thin, discarding the blossom end, and the thick seed end. Place in a bowl and pour over it three pints of cold watar lie', stand for twenty-four hours. Then boil in a porcelain kettle until very tender (one and one-half hours.) Let stand for twsnty-four hours. Then to every cup of fruit and liquid add one cup of best cane sugar and boil briskly for about one hour. Try a little before removing from fire, and the minute it jslls, re- move and fill glasses dry and hot. Let stand for 2 days before sealing. This is delicious and of a light amber color. NO. 75. ORANGE MARMALADE. Mrs. I. S. Goldman, 207 East Twenty-Seventh street, Los Angeles, Cal. — Take twelve navel oranges, peel and save half of peelings; add peeling of one lemon; parboil peelings, throwing off water three times. In third water boil until tendsr, drain and chop fine. Crush fruit fine, removing hard, pulpy substance and add juice of one lemon; place in preserving kettle with peelings; waigh and add double the amount of granu- lated sugar. Boil half hour. NO. 76. ORANGE MARMALADE. Lizzie A. Graves, Ontario, Cal. — Take fine navel oranges and one lemon, cut off the thick end of or- anges, then cut in thin slices. Then to each pound of sliced fruit add three pints of cold water

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