Transparent Marmalade

Ingredients

• a pint of pulp
• one pound of loaf sugar

Method

1. 1

   Take some Sicily oranges, cut them into quarters, take out the pulp, remove all seeds and skin.

2. 2

   Soak the peels in salt and water overnight, then boil until tender.

3. 3

   Cut them into shreds and add to the pulp.

4. 4

   For every pint, add one pound of sugar and boil gently for twenty minutes.

5. 5

   If not clear, simmer longer, stirring gently.

6. 6

   When cold, put in jelly glasses and seal.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 137. The excerpt below is the record exactly as published.

TRANSPARENT MARMALADE. Take some Sicily oranges, cut them into quarters, take out the pulp, put it into a basin, take out all the seeds and skin; put the peels into a little salt and water, leave them to soak all night, then boil them in a good quantity of spring water until they are tender; cut them into shreds, and put them in the pulp. To every pint of it put one pound of loaf sugar

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