Orange Marmalade

Ingredients

• one paper pressed down on the fruit

Directions

1. Take equal weights of oranges and granulated sugar; quar- ter and peel the oranges, removing carefully the thick inner

2. Preserves, Jellies and Jams. 165

3. skin from the peel, boil in clear water until tender, changing the water once, and renew with hot. This takes off some of the rank, bitter taste. Prepare the pulp by dividing, removing the seeds and white stringy parts, and cutting fine; when the peel is done (so as to be easily pierced with a broom-straw), drain for a few moments in a colander, and cut in fine shreds with a sharp knife or pair of scissors; place the palps to boil with a little water, and after it has boiled a few moments, add the sugar and shredded peel, and boil twenty minutes longer, stirring often and watching carefully to prevent burning. Put up in small jars with one paper pressed down on the fruit and another tied closely over top of jar; or use jelly glasses.