Orange Marmalade

Ingredients

• 4lbs.marmaladeoranges
• 4J pts. water
• 2 lemons
• preserving sugar

Method

1. 1

   Wipe the oranges and lemons with a damp cloth, and grate off the yellow rinds only.

2. 2

   Remove all the white skin, cut the inner part into small pieces, and put it into a preserving pan with the water.

3. 3

   Boil for half an hour, stirring frequently, then strain through a hair sieve or jelly bag.

4. 4

   Measure the liquid, add the grated rinds and 1 lb. preserving sugar to each pint of juice.

5. 5

   Bring to the boil and boil for 10 to 15 minutes, or until it will jelly.

6. 6

   Skim well, pour into jars, and cover while hot.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 758. The excerpt below is the record exactly as published.

preserving sugar to each pint of liquid. Boil together in the perserving pan about 20 minutes, or until the marmalade will jelly. Then pour into pots, and cover while hot. 2144. Orange Jelly 4lbs.marmaladeoranges I 4J pts. water. 2 lemons

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