Orange Marmalade

• Rinds of Seville oranges, lightly rasped and boiled tender, 2 lbs.
• pulp and juice, 4 lbs.
• sugar

Rasp very slightly on a fine and delicately clean grater the rinds of some sound Seville oranges; cut them into quarters, and separate the flesh from the rinds; then with the small end of a tea, or eggspoon, clear it entirely from the pips, and from the loose inner skin and film. Put the rinds into a large quantity of cold water, and change it when they have boiled about twenty minutes. As soon