Orange Marmalade

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (11)
  1. Prepare the oranges: cut them into halves, then into thin slices. Combine the slices with the juice, removing most of the core and all the pips.
  2. Measure the prepared oranges by weight.
  3. For every pound of oranges, add two pounds of sifted sugar and one gill of water.
  4. Place the mixture into a preserving pan.
  5. Set the pan over a quick fire and bring the mixture to a boil.
  6. Once boiling, keep stirring and skimming the mixture until it reaches the proper stiffness.
  7. Test for stiffness by placing a small amount into a saucer and setting it in cold water.
  8. Pour the marmalade into pots.
  9. Once the marmalade is cold, cover the pots with white paper dipped in brandy.
  10. After the brandy-dipped paper, cover the pots with paper and white leather.
  11. Store the covered pots in a dry place for use.
Original Text
Orange Marmalade. Take seville oranges when in season, which is generally at the beginning of March; cut them into halves, and the halves again into thin slices, which put with the juice, but not too much of the core, and take away the pips. To every pound weight of orange add two pounds of sifted sugar and a gill of water; then put them into a preserving pan, set the pan over a quick fire, and when the mixture boils keep stirring and skimming till it becomes of a proper stiffness, which may be known by putting a little[209] into a saucer and setting it in cold water. Then fill the pots with the marmalade, and when cold put over white paper dipped in brandy; after which cover the pots with paper and white leather, and preserve them in a dry place for use. N. B. In the same way try the proper stiffness of other jellies or jams, and cover them in like manner.
Notes
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