Orange Marmalade (A Portuguese Receipt)

Ingredients

• a dozen Seville oranges
• two fine juicy lemons
• the weight of the whole in sifted sugar, of excellent quality
• Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs.
• pulp and juice, 4 lbs.

Method

1. 1

   Hasp the rinds of the oranges, cut them into quarters, and separate the flesh.

2. 2

   Boil the rinds in cold water for 20 minutes, then drain and slice thin.

3. 3

   Add 8 ounces of rinds to each pound of pulp and juice, with 1.5 pounds of sugar.

4. 4

   Boil quickly for half an hour, skim, and jar.

5. 5

   For more flavor, leave some fruit unrasped or mix in grated zest.

Nutrition per serving

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 460. The excerpt below is the record exactly as published.

ORANGE MARMALADE. (A Portuguese Receipt .) Hasp very slightly on a fine and delicately clean grater the rinds of some sound Seville oranges ; cut them into quarters, and separate the flesh from the rinds ; then with the small end of a tea, or eggspoon, clear it entirely from the pips, and from the loose inner skin and film. Put the rinds into a large quantity of cold water, and change it when they have boiled about twenty minutes. As soon as they are per- fectly tender lift them out, and drain them on a sieve ; slice them thin, and add eight ounces of them to each pound of the pulp and iuice, with a pound and a half of highly-refined sugar in fine powder ; boil the marmalade quickly for half an hour, skim it well, and turn it into the jars. The preserve thus made will not have a very pow- erful flavoui of the orange rind. When more of this is liked, either 528 MODERN COOKERY. [chap. XXlV. leave a portion of the fruit unrasped, or mix with the preserve some of the zest which has been grated off, allowing for it its weight of sugar. Or proceed thus : allow to a dozen Seville oranges two tine juicy lemons, and the w'eight of the whole in sifted sugar, of excellent quality. With a sharp knife cut through the rinds just deep enough to allow them to be stripped off in quarters with the end of a spoon, and throw them for a night into plenty of cold spring-wat€r ; on the following morning boil them sufficiently tender to allow the head of a pin to pierce them easily ; then drain them well, let them cool, and scrape out the white part of the rind, and cut the remainder into thin chips. In the mean time have the pulp of the fruit quite cleared from the pips and film ; put it with the chips into a preserving pan, heat them slowly, boil them for ten minutes, draw the pan from the fire, and stir gradually in, and dissolve the remainder of the sugar, and boil the preserve more quickly for twenty minutes, or until it thickens and appears ready to jelly. This mode, though it gives a little ad- ditional trouble, will prevent the orange-chips frorq. becoming hard, which they will sometimes be if much sugar be added to them at first. The sugar first broken into large lumps, is sometimes made into a very thick syrup, with so much water only as will just dissolve it ; the pulp and juice are in that case boiled in it quickly for ten minutes before the chips are added ; and a part of these are pounded and stirred into the preserve with the others. March is the proper month for making this preserve, the Seville oranges being then in perfection. For lemon marmalade proceed exactly in the same manner as for this. Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs. ; pulp and juice, 4 lbs.

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