Perfection Orange Marmalade

Ingredients

• Eight large, juicy, ripe navel oranges
• two large, juicy lemons
• six quarts of cold water
• a scant two-thirds of a quart of granulated sugar

Method

1. 1

   Peel six oranges and one lemon, slice the remaining oranges and lemon thinly.

2. 2

   Add six quarts of cold water and let stand for twenty-four hours.

3. 3

   Boil for twenty minutes, let stand for another twenty-four hours.

4. 4

   For each quart of liquid, add a scant two-thirds quart of sugar and boil until a soft jelly forms when cold.

5. 5

   Remove green scum when boiling.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 133. The excerpt below is the record exactly as published.

ERFECTION ORANGE MARMA- LADE. Mrs. W. D. Gard, 1907 East Second street, Los Angeles, Cal.— Eight large, juicy, ripe navel oranges and two large, juicy lem- ons. Peel six of the oranges and one lemon, rejecting the peel down to the pulp on both ends of remaining oranges and lemon. Cross cut, then slice very thin, making small pieces. Add six quarts of cold water and let stand twenty-four hours; then boil twenty minutes; remove from the fire and let stand twenty-four hours again. To each quart of the liquid add a scant two-thirds of a quart of granulated sugar

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