Orange Marmalade

Ingredients

• twelve firm navel oranges
• juice of six lemons
• same amount of sugar as fruit

Method

1. 1

   Wash and cut oranges crosswise in thin slices.

2. 2

   Soak in cold water for twenty-four hours.

3. 3

   Cook until peel is tender, then measure and add equal amount of sugar.

4. 4

   Cook until juice jellies, then add lemon juice and cook for fifteen more minutes.

5. 5

   Store in cans or glasses.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 130. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Mrs. M. E, Kloeckner, 709 Locust street, Pasadena, Cal. — Take twelve oranges, eight of them freed from skin and all the white, and four whole oranges, all cut across the orange in very thin slices, especially those with the skin on them; allow one lemon cut same way to twelve oranges and three cups of water to each cup of pulp. Let stand over night; then cook hard, being careful it does not scorcn, two or three hours or until quite thicK. Measure and allow one cup of sugar to eacn cup of orange. Boil fifteen or twenty minutes. Put in jars or glasses, thick layer of sugar or wax on top to prevent mold. COOKING AND OTHER RECIPES. 77 NO. 26. ORANGE MARMALADE. Mrs. E. M. McKinley, Cahuenga P. O., Los Angeles county, Cal.— Take twelve firm navel oranges, wash clean and cut crosswise in thin slices; put enough cold water to cover them; lei stand twenty-four hours; then cook in the water they are soaked in, until the peel is tender; then measure all and add the same amount of sugar and cook until the juice becomes jellied, then add the juice of six lemons

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