Orange Marmalade

Ingredients

• one dozen oranges
• two lemons treated the same as the oranges
• two pints of cold water
• three pounds sugar

Method

1. 1

   Wash and slice off each end of the orange, cut lengthwise into quarters, cut out white center, remove all seeds, then slice crosswise as thin as possible.

2. 2

   Add two lemons treated the same as the oranges, also the sliced pulp of three lemons.

3. 3

   To each pound of sliced fruit add two pints of cold water; cover carefully and set away twenty-four hours; then cook all together until tender; set away twenty-four hours.

4. 4

   On third day weigh and to each five pounds add three pounds sugar; cook until it jellies.

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. Let it stand uncovered twenty-four hours; then put over a hot fire and boil rap- idly forty-five minutes. Take off and let stand another twenty-four hours. Now again weigh and add to each pound, one and ona-half pounds sugar and juice of one lemon; then boil rap- idly forty-five minutss, then it is ready to put in glasses. NO. 77. ORANGE MARMALADE. Anna Healton, Covina, Cal.— Take six oranges and one lemon; slice very thin; to each pound sliced fruit add three parts cold water and let stand twenty-four hours. Then boil forty- five minutas briskly. Let stand twenty-four hours longer, Now weigh and to each pound add one and one-half pounds sugar; add juice of one lemon, then boil forty-five minutes very hard. NO. 78. ORANGE MARMALADE. Mrs. George Huckaly, 261 Hilton avenue, Redlands, Cal.— Take one dozen oranges, wash and with a sharp knife slice off and throw away each end of the orange, down to the pulp, so as to have as little peeling as possible. Cut length- wise into quarters; cut out white center; rs- COOKING AND OTHER REClFES. 83 move all seeds; then slice crosswise as thin as possible; be careful to save all the orange juice. Add two lemons treated the same as the oranges, also the sliced pulp of three lemons. To each pound of sliced fruit add two pints of cold water; cover carefully and set away twenty-four hours; then cook all together until tender; set away twenty-four hours. On third day weigh and to each five pounds add three pounds sugar

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