Orange Marmalade (Quick Way)

Ingredients

• equal weights of oranges
• equal weights of loaf sugar

Method

1. 1

   Boil rinds until soft.

2. 2

   While stewing, divide fruit into quarters and scrape out pulp.

3. 3

   Mince rinds finely, mix with pulp, juice, and sugar, and put into a preserving-pan.

4. 4

   Bring to boil, then leave on fire for three minutes.

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 1032. The excerpt below is the record exactly as published.

equal weight of loaf sugar. Boil the rinds in two waters until they are quite soft, and preserve the liquid in which they were last boiled. Scrape the pulp out carefully, throw the inner skins of the oranges and the pips into a basin of cold water, and let them infuse for an hour or two. Pound the skins in a mortar ; mix with them very gradually the pulp and juice, half the quantity of sugar which is to be used, and a quarter of a pint of liquid to each pound of pulp and juice. This liquid should consist of the strained water in which the pips were soaked and that in which the oranges were boiled. Simmer gently for twenty minutes, then add the remainder of the sugar, and boil again until the marmalade jelHes. Time, about three-quarters of an hour to boil. Probable cost of Seville oranges, 5s. or 6s. per hundred. Orange Marraalade (old - fashioned method). — -Take the weight of the oranges in loaf sugar. Divide the skins into quarters, put them into a preserving-pan with plenty of cold water, and let them boil until they can bo easily pierced with the head of a pin. Whilst they are boiling, divide the fruit into sections, scrape out carefully all the pulp, and throw the skins and pips into a little cold water — a pint is sufficient for a dozen oranges. When the skins are tender, drain them well, and pre- serve the water in which they were boiled. If it is wished to have the mai-malade very clear, thin, and highly colom-ed, the pith or inside -of the skins should be scraped out. The marma- lade will then be more like preserve. It will be thicker and more economical if the pith be left in, but this is a matter of taste. Lay the skins in folds, and cut them into thin slireds about an inch long. Allow a pint of water for eveiy dozen oranges, using the strained liquid from the pips and skins and that in which the oranges were boiled, instead of fresh water. Put the pulp and the shreds into this, let them infuse for six hours, then boil them gently until the skins are qiiite tender ; add the proi^er proportion of pounded sugar, and boil again until the marmalade jellies. Put it into jars, and when cold cover in the usual way. Time, two hours to boil the skins ; six hours to infuse the pulp, &c., in the liquid. Probable t0f-;t of mai-malade, Sd. per pound. ORA (478) ORA Orange Marmalade (quick way of making). — Take equal weights of oranges

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