Scotch Orange Marmalade No. 1

Ingredients

• four pounds of oranges
• the juice and grated rind of one lemon
• the juice of two sweet oranges
• a pound of sugar

Method

1. 1

   Pare the fruit as thin as possible and cut the peel into very small strips.

2. 2

   Then quarter the oranges, removing seeds, and place in the preserving kettle with only sufficient water to cover them.

3. 3

   Squeeze with the hand until the heat is too great, then press with a wooden spoon through a fine sieve.

4. 4

   Add the chipped rind and a pound of sugar to each pint of juice.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 87. The excerpt below is the record exactly as published.

SCOTCH ORANGE MARMALADE No. 1 The juice and grated rind of one lemon must be used to every four pounds of oranges and the juice of two sweet oranges to every pound of bitter or Seville oranges. Pare the fruit as thin as possible and cut the peel into very small strips. Then quarter the oranges, removing seeds, and place in the preserving kettle with only sufficient water to cover them. Squeeze with the hand until the heat is too great, then press with a wooden spoon through a fine sieve. Add the chipped rind and a pound of sugar

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