Orange Marmalade

Ingredients

• To every eight Seville oranges
• allow twelve sweet oranges

Method

1. 1

   Combine Seville and sweet oranges for marmalade preparation.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 166. The excerpt below is the record exactly as published.

ORANGE MARMALADE. 415 Allow three hours to boil the quinces in water, and three-quarters of an hour to boil the jelly. To Preserve Oranges whole. Take Seville oranges of the same size, make a slit an inch long in the sides ; set them to boil in a good deal of water, and change the water twice, so as to diminish the bitterness. The oranges must simmer till quite tender, care being taken that they do not break. When tender drain carefully on a sieve, and let them remain twelve hours, then simmer in very weak syrup for one hour. Drain from this syrup, and simmer in richer syrup till the oranges are semi- transparent. Before the oranges are quite finished a little brandy must be stirred into the syrup. The rich syrup is made by dissolving 2 lbs. loaf sugar in i pint water, and adding 2 ozs. ground ginger. The weak syrup, 6 ozs. sugar, and 2 ozs. ground ginger to i pint water. When the sugar is dissolved, the liquid is to be put in a stewpan, allowed to come to the boil, and skimmed. Then pour into a basin and use. Orange Marmalade. To every eight Seville oranges, allow twelve sweet oranges

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