Orange Marmalade Made with Honey

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Quarter a dozen large ripe oranges; remove the rind, seeds and filaments, but save all the juice. Put the juice and pulp into a porcelain kettle, with an equal quantity of strained honey, adding one-third as much sugar as honey. Boil until very thick, sweet and clear. When cold, put it in small jars.