Orange Marmalade

Marmelade d’Oranges

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • To Every 6 Oranges Allow 2 Lemons
  • To Every Pound of Fruit, ¾ of a Pound of Sugar


Select fine, ripe Louisiana Oranges. Remove the rind, grate it, and grate the pulp, preserving carefully every particle of juice. Extract the seeds. To every six Oranges and juice, allow the grated rind and juice of two lemons. Then weigh the whole, and allow for every pound of fruit three-fourths of a pound of sugar. Cook the whole, adding, of course, the grated rind of the Oranges, and when done turn into jelly tumblers. Test by turning a portion on a plate. When it begins to jelly, which will be in about twenty-five minutes, the mixture is ready to be turned into the tumblers and sealed.

A Marmalade of Orange and Lemon Peel may be made by putting the rinds into a jar of water, and letting them stand for several days. Then drain and grate or pound soft. Allow a half pound of sugar for every pound of pulp. Mix a little water to start the boiling, and let all cook for three-quarters of an hour. Then proceed to turn into jelly glasses.