Orange Marmalade

Ingredients

• thirty oranges
• one-half pound of sugar for each orange
• one pound extra for the whole quantity

Method

1. 1

   Pare thirty oranges, cut the rind into small pieces, place it in cold water and boil until tender, changing the water three times.

2. 2

   Grate the rind of the remaining oranges, remove the white inner skin, and cut the fruit into pieces.

3. 3

   Weigh the oranges and allow a pound of sugar for each pound of fruit.

4. 4

   Pour over the sugar all the juice from cutting the oranges, heat slowly to dissolve the sugar, adding a little water if necessary.

5. 5

   Boil five minutes, skim, add the boiled rind, and cook ten minutes longer.

6. 6

   Then add the fruit and grated peel, and boil twenty minutes.

7. 7

   Put in glass jars while hot, and seal.

Nutrition per serving

Estimated from matched ingredients across 11 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 132. The excerpt below is the record exactly as published.

one pound extra for the whole quantity. Boil two hours or more, stirring constantly to prevent burning; skim well. 78 COOKING AND OTHER, RECIPES. When it begins to thicken in patches it is dona. Turn into glas jars. It should be quite firm when cold. Put away uncovered in a dark, cool pace. (This marmalade has been pronounced the nearest possible approach to Keiler's famous Dundee marmalade.) NO. 35. ORANGE MARMALADE. Miss C. Laura Pooley, 1826 South Hope street, Los An- geles. Pare thirty oranges

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