Orange Marmalade

Ingredients

• Seville oranges.
• Water.

Method

1. 1

   Weigh oranges, wipe and quarter; slice them very thin—rind and pulp—remove seeds.

2. 2

   To each pound of fruit add 3 pints of cold water, cover and let stand 24 hours.

3. 3

   Cook slowly, uncovered, until tender—about 3 hours.

4. 4

   Let stand 24 hours, then weigh, and to each pound of fruit and juice add 1.5 pounds sugar.

5. 5

   Cook slowly until the rind is clear and the syrup will jell—about 3 to 4 hours.

6. 6

   Pour into glasses and when cool seal.

Nutrition per serving

As published

This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 8. The excerpt below is the record exactly as published.

ORANGE MARMALADE. Seville oranges. Water.

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