Orange Marmalade

Ingredients

• twelve oranges
• three lemons
• a large table-spoonful of salt

Method

1. 1

   To twelve oranges allow three lemons; boil them whole two hours in soft water with a large table-spoonful of salt in it; then boil them two hours in spring water, boiling quickly in each water half an hour, or more at the first, then moderately, to prevent the rinds from breaking; when sufficiently tender that the head of a pin will easily penetrate the rinds, drain, and let them remain till cold, reserving the water they were last boiled in for the syrup; cut the fruit in two; take out all the pulp and skins, and rub with a wooden spoon through a hair sieve; then weigh it, also the rinds, which must be pounded in a marble mortar or a wooden bowl; to each pound of fruit, allow two pounds of sugar, bruised, and a pint of the water in which the fruit was boiled, stirring it over the fire till the sugar is dissolved; cover the pan till the syrup is nearly boiling, watching it carefully; draw it to the side of the fire to boil gently till the scum can be cleared off; then stir in the fruit till well mixed, and boil it half an hour or till quite clear.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 138. The excerpt below is the record exactly as published.

Orange Marmalade. To twelve oranges allow three lemons ; boil them whole two hours in soft water with a large table-spoonful of salt

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