Orange Marmalade

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take the best Seville Oranges, cut them in Quarters, grate them to take out the Bitterness, put them in Water, which you must shift twice or thrice a Day for three Days; then boil them, shifting the Water till they are tender, then shread them very small, then pick out the Skins and Seeds from the Meat which you pulled out, and put it to the Peel that is shread; and to a Pound of that Pulp take a Pound of double-refined Sugar. Wet your Sugar with Water, and boil it up to a candy Height, (with a very quick Fire) which you may know by the dropping of it; for it hangs like a Hair; then take off the Fire, put in your Pulp, stir it well together, then set it on the Embers, and stir it till it is thick, but let it not boil. If you would have it cut like Marmalade, add some Jelly of Pippins, and allow Sugar for it.