4983 Orange Marmalade

Rate this recipe

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Select oranges of the same size, of a good colour and with soft, thick but unblemished skins. This is important because the thicker and softer the skins the more tender they will be and the easier they will cook.

Prick the oranges all over with a thin wooden skewer so as to speed up the cooking and place them into a pan of boiling water. Allow to boil steadily for 30 minutes then drain them, refresh them and place in cold water for 20 hours, changing it frequently. This is to soften the skins and to remove any bitterness from them.

Cut up the oranges into small pieces, remove the seeds and membrane and pass through a coarse sieve.

Weigh out an equal amount of sugar as there is orange pulp, dissolve this sugar in a pan and boil for 5 minutes skimming carefully.

Now add the orange pulp and dl (5 fl oz or U.S. cup) apple juice per 500 g (1 lb 2 oz) of pulp. Place to cook and during the first stage skim very carefully indeed. Stir almost continuously during the second stage until it reaches the required coating stage.