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

Orange and Rhubarb Marmalade

Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces. Heat to boiling-point, and boil one-half hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn into glasses.


CONTENTS · BIBLIOGRAPHIC RECORD
  Orange Marmalade II Quince Honey  
 
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