Orange Marmalade
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Slice whole oranges very thin and cut in short pieces after washing them.
- Save the seeds.
- To each pound of sliced oranges add 3 pints of cold water and let stand 24 hours.
- Then boil all together until the chipped rinds are tender.
- All the seeds should be put in a muslin bag and boiled with the oranges.
- Allow all to stand together until next day, then remove the bag of seeds, and to every pound of boiled fruit add a half pound of sugar.
- Boil continuously, stirring all the time, until the chips are quite clear and the syrup thick as honey on being dropped on a cold dish.
- The grated rind and juice of 2 lemons will improve the taste of marmalade if added at last boiling.
- When cooked sufficiently the marmalade should be clear.
- Pour at once into glass jars and cover closely.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Cutting board
-
Grater
-
Wooden spoon