China Orange Marmalade

Clean fruit carefully.

Wash oranges well.

Squeeze seeds from oranges and save juice.

Strain juice free from seeds.

Put skins and pulp through a meat chopper, and place in kettle.

Soak the skins of 14 the oranges overnight, or boil, changing the water three times.

Or pour boiling water over oranges and let stand overnight.

Then peel skins off and cut into strips.

Add juice and boil.

Add measure for measure of sugar, stirring until sugar is dissolved.

Boil until it becomes glassy.

Free pulp from seeds, add skins, and boil slowly.

Add equal measure sugar and boil until thick and glassy.

Squeeze out seeds and juice.

Put skins through a meat chopper and add to the strained juice.

Add papaya pulp cut in small pieces and boil all together.

Add as much sugar as pulp.

Boil again for 15 or 20 minutes.

To 6 ¢ papaya cut in small pieces add 4 ¢ China orange juice.

Boil 15 minutes and add 1% as much sugar as pulp.

Boil again for 15 or 20 minutes.

Squeeze the juice from the oranges.

To 1 © of juice add 2 © sugar.

Cook the orange juice and skins with sugar until stringy, then add papaya which has been cooked until soft.