Reference > Farmer's Cookbook > JELLIES, JAMS, AND MARMALADES > Orange Marmalade I
  Quince Marmalade Orange Marmalade II  
CONTENTS · BIBLIOGRAPHIC RECORD

Orange Marmalade I

Select sour, smooth-skinned oranges. Weigh oranges, and allow three-fourths their weight in cut sugar. Remove peel from oranges in quarters. Cook peel until soft in enough boiling water to cover; drain, remove white part from peel by scraping it with a spoon. Cut thin yellow rind in strips, using a pair of scissors. This is more quickly accomplished by cutting through two or three pieces at a time. Divide oranges in sections, remove seeds and tough part of the skin. Put into a preserving kettle and heat to boiling-point, add sugar gradually, and cook slowly one hour; add rind, and cook one hour longer. Turn into glasses.


CONTENTS · BIBLIOGRAPHIC RECORD
  Quince Marmalade Orange Marmalade II  
 
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