Orange Marmalade Jelly

Ingredients

• Twelve Seville oranges
• Twelve sweet oranges
• Five quarts of cold water
• Six pounds of preserving sugar
• One quart of boiling water

Method

1. 1

   Cut the oranges into rough pieces, taking out all the pips; put the oranges into a basin with the five quarts of cold water; put the pips into another basin, and pour the quart of boiling water over them; let them all stand for twenty-four hours; then put the oranges into a preserving pan and boil well for two hours; strain them through a fine hair sieve, put the juice back into the preserving pan, add the sugar, and strain the water and jelly from the pips into the pan; then add the strained juice of the sweet oranges and boil well for one hour and ten minutes, taking off all the scum as it rises.

2. 2

   It should be perfectly clear.

Nutrition per serving

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 45. The excerpt below is the record exactly as published.

ORANGE MARMALADE JELLY Ingredients Twelve Seville oranges. Twelve sweet oranges. Five quarts of cold water. Six pounds of preserving sugar. One quart of boiling water

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