Orange Marmalade

Ingredients

• two oranges sliced very thin
• two lemons sliced very thin
• three pints of water
• equal parts of sugar and fruit

Method

1. 1

   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.

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

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