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An Easy Way of Making Orange Marmalade

A method for making orange marmalade using Seville oranges, sugar, and water.

From an old cookbook · modernised transcription
By Isabella Beeton · From a historical cookbook (Project Gutenberg) · 1 ingredients
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An Easy Way of Making Orange Marmalade

Ingredients

Directions

Prepare the fruit

  1. Choose fine Seville oranges.

  2. Put them whole into a stewpan with enough water to cover them.

  3. Stew them until tender, changing the water 2 or 3 times.

  4. Drain them.

  5. Remove the rind.

  6. Remove the pips from the pulp.

  7. Weigh the pulp.

  8. Use 1½ pounds of loaf sugar per pound of pulp.

Make the marmalade

  1. Add ½ pint of the water the oranges were last boiled in to the pulp and sugar.

  2. Boil the sugar and water together for 10 minutes.

  3. Add the pulp and boil for another 10 minutes.

  4. Add the peel cut into strips.

  5. Boil the marmalade for another 10 minutes.

Jar and cover

  1. Pour into jars.

  2. Let it cool.

  3. Cover down with bladders, or tissue‑paper brushed over on both sides with the white of an egg.

By Isabella Beeton. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Loaf sugar (in the method)
Sweetens the marmalade and, with the boiling, helps the peel set into a jelly.
Seville oranges
Supply the pulp, pectin and bitter peel that give marmalade its flavour and set.

The step that matters

Boil the marmalade after adding the pulp and peel. Sugar and pectin only set into a firm gel when the mixture reaches a full boil and enough water evaporates. Under-boiling leaves marmalade runny, while over-boiling can darken and scorch it.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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