Orange Marmalade

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Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


  • 12 sour oranges
  • 2 lemons
  • ¾ lb. cut sugar
  • To 1 lb. fruit


Select smooth skinned oranges. Remove peel from skin in quarters. Cut the rind of ½ of the oranges and lemons into very narrow strips, with scissors. Place shredded peel in sauce pan, cover with cold water, let boil up once, drain through blander. Repeat 4 times, to extract bitter taste of rind. Take the peeled oranges and lemons and with a sharp knife peel as you would an apple, the thin outer skin, through to the pulp. Separate pulp from section walls, with point of knife and remove pulp, rejecting seeds, and core with tough section walls attached Place pulp in preserving kettle; heat to boiling point, add sugar gradually and cook slowly 1 hour; add the shredded cooked rind and cook one hour longer. Fill in glasses.