Orange Marmalade
- Seville oranges
- Rinds of the orange
- Loaf-sugar
- 1 glasses with brandy
Take the best Seville oranges you can procure, cut them in two, take out the pulp, and set it aside in a pan for further use, rejecting the seeds and skins. Boil the rinds of the orange in water till they are tender (change the water two or three times while they are boiling), then pound them in a marble mortar, adding the juice and pulp, and place them in a preserving-kettle with double its weight of loaf-sugar; set the kettle over a slow fire, boil it a little more then half an hour, and then put it into glasses with brandy papers over them.
Submitted by Aug 27, 2009
15 min
30 min
45 min