2959—Orange Marmalade

Select some oranges about equal in size, of a good colour, free from blemishes, and with thick and soft rinds. The latter consideration is important, seeing that the parboiling operation is effected more perfectly when the rinds are thick and supple.

Prick them somewhat deeply with a small, pointed stick (in order to precipitate the cooking process), and throw them into a preserving pan of boiling water. Boil for thirty minutes; drain the oranges, cool them, and put them under a running tap for twelve hours, or more if possible; or soak them in constantly changed, cold water for twenty hours. The object of this operation is to soften the rinds and extract their bitterness.

This done, drain the oranges; quarter them, remove their pips and filaments, and rub them through a coarse sieve.

Take the same weight of sugar as of orange purée. Melt the former in the preserving pan, and boil it for five or six minutes, skimming carefully the while. Then add the orange purée, and one-quarter pint of good apple juice per lb. of the former.

During the first stage of the cooking process, skim with great care, and during the second stage, stir almost incessantly until the “No. 2955, The Cooking, Potting, and Sealing of Jams” stage is reached.