Name: Clear Orange Marmalade
Cuisine: United Kingdom
Ingredients: water strained from pips, ½ pint; Sugar, 2¾ lbs. (3 lb. if the fruit should be very acid), half added first, 10 to 15 minutes; with remaining half, 15 to 20 minutes, or until the marmalade becomes quite thick and clear.; Pulp and juice of Seville oranges, 1½ lbs.; pounded orange-rinds ¾ lbs.: 15 to 20 minutes.

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

Pulp and juice of Seville oranges, 1½ lbs.
water strained from pips, ½

Method

This, especially for persons in delicate health, is far more wholesome than the marmalade which contains chips of the orange-rinds. The fruit must be prepared in the same manner, and the pulp very carefully cleared from the pips and skin. The rinds taken off in quarters (after having been washed and wiped quite clean from the black soil which is sometimes found on them), must be boiled extremel