Dundee Orange Marmalade.
12 fine, ripe oranges.
4 pounds white sugar—the best.
3 lemons—all the juice, and the rind of one lemon.
Cut the peel of four oranges into small dice, and the rind of one lemon. Stew them in clear water until tender. Slice and seed the oranges; put them into a preserving-kettle with the juice of the lemons and cook until all are boiled down to a smooth pulp. Rub this through a cullender; return to the saucepan with the sugar, and keep at a fast boil until quite thick. Stir in the “dice” from which the water has been drained; boil two minutes longer and pour into small jars. Cover with brandied tissue-paper when quite cold, pressed close to the surface of the marmalade, then, with metal or stout paper tops.
All marmalade should be stirred constantly after the sugar goes in.
Use loaf, or granulated sugar for making marmalade—not powdered. The crystals are said to make it more sparkling.