Orange marmalade recipe

One dozen good-sized oranges--those with the bitter skin are considered the best, or Sicily, if preferred, cut them in two, take off the peel, and boil it in water until tender enough to run a straw through; cut it up fine, add the pulp and juice of the oranges (carefully removing all the white skin), and the juice and grated skin of two lemons. Add the weight of the whole in white sugar, and boil for a short time till clear--say from twenty minutes to half an hour.

Eighteen good-sized Sicily oranges make about 4 quarts of marmalade.

Return to The Household Cyclopedia of General Information