Orange Marmalade (Easy Method)

Ingredients

• equal weights of oranges
• equal weights of loaf sugar
• half a pint of the water

Method

1. 1

   Put the whole oranges into a preserving-pan, cover with cold water, and bring to boiling.

2. 2

   Drain, then boil in fresh water until rinds can be pierced.

3. 3

   Cut oranges into thin slices, remove pips, and simmer with water and half the sugar for thirty minutes.

4. 4

   Add remaining sugar and boil for twenty minutes or until it jellies.

5. 5

   Pour into jars and store.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1031. The excerpt below is the record exactly as published.

ange Marmalade (an easy method). —Take equal weights of oranges and loaf sugar. Put the oranges whole into a preserving-pan, cover them with cold water, and bring them to the point of boiling. Pour off the liquid, put fresh water with the fruit, and boil gently until the rinds of the oranges can be easily pierced with the head of a pin. Drain the oranges, and cut them — skin, pulp, and every- thing— into very thin slices ; remove the pips, and thi'ow the fruit into a preserving-pan with half a pint of the water in which the oranges were last boiled to every pound of fruit, and half the sugar which is to be used. Simmer gently for thirty minutes, then add the re- mainder of the sugar, and boil twenty minutes longer, or until the marmalade jellies. Pour it into jars, and when cold cover and store for use. Probable cost of Seville oranges, os. or 6s. per hundred. Orange Marmalade (another way).— Weigh the oranges before boiling them, and allow two pounds of loaf sugar to every pound of fruit. Boil in plenty of water until they are so soft that the skins can be easily I'iercud, then tb-ain, and skin them. Carefully remove the pulp with the back of a tea-spoon, and thi-ow the pips and skins into cold water. Cut the rinds into thin strips. Rub a preserving- pan quickly round with a cut lemon, and boil the sugar to a syrup with a quarter of a pint of the strained water in which the pips were soaked to each pound. Throw in the fruit, let it boil, then draw it to the side of the fire, and simmer gently until the marmalade jellies. Put it into jars, cover closely, and store for use. Time, half an hour to simmer the marmalade. Probable cost of Seville oranges, 5s. or 6s. per hundred. Orange Marmalade (another way).— See Marmalade, Orange. Orange Marmalade (Invamd Cookery). -^Take the same proportion of bitter and sweet oranges that was recommended in the first "Orange Marmalade" article, and an equal weight of loaf sugar

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