AN EASY WAY OF MAKING ORANGE MARMALADE.
1568. INGREDIENTS.—To every lb. of pulp allow 1-1/2 lb. of loaf sugar.
Mode.—Choose some fine Seville oranges; put them whole into a stewpan with sufficient water to cover them, and stew them until they become perfectly tender, changing the water 2 or 3 times; drain them, take off the rind, remove the pips from the pulp, weigh it, and to every lb. allow 1-1/2 of loaf sugar and 1/2 pint of the water the oranges were last boiled in. Boil the sugar and water together for 10 minutes; put in the pulp, boil for another 10 minutes; then add the peel cut into strips, and boil the marmalade for another 10 minutes, which completes the process. Pour it into jars; let it cool; then cover down with bladders, or tissue-paper brushed over on both sides with the white of an egg.
Time.—2 hours to boil the oranges; altogether 1/2 hour to boil the marmalade.
Average cost, from 6d. to 8d. per lb. pot.
Seasonable—Make this in March or April.
ORANGE MARMALADE MADE WITH HONEY.
1569. INGREDIENTS.—To 1 quart of the juice and pulp of Seville oranges allow 2 lbs. of honey, 1 lb. of the rind.
Mode.—Peel the oranges and boil the rind in water until tender, and cut it into strips. Take away the pips from the juice and pulp, and put it with the honey and chips into a preserving-pan; boil all together for about 1/2 hour, or until the marmalade is of the proper consistency; put it into pots, and, when cold, cover down with bladders.
Time.—2 hours to boil the rind, 1/2 hour the marmalade.