Mrs Beetons Jams and Preserves Revisited
Orange Marmalade Made with Honey
Seville Oranges
To 1.1lt (2 pints) the juice and pulp of Seville Oranges allow:
900g (2lb) Honey
450g (1lb) Orange Rind
Peel the oranges and boil the rind in water until tender and cut it into strips.
Remove the pips from the juice and pulp and put it with the honey and stir into a preserving pan.
Boil together for about 30 minutes or until the marmalade is of the proper consistency.
Pour into sterilised jars.
Allow to cool and cover with airtight lids.
Store in a dry place.
Time: 2 hours to boil the rind, 30 minutes the marmalade.
Seasonable: Make this in March or April.
ORANGE MARMALADE MADE WITH HONEY
1569. INGREDIENTS - To 1 quart of the juice and pulp of Seville oranges allow 2 lbs. of honey, 1 lb. of the rind.
Mode - Peel the oranges and boil the rind in water until tender, and cut it into strips. Take away the pips from the juice and pulp, and put it with the honey and chips into a preserving-pan; boil all together for about 1/2 hour, or until the marmalade is of the proper consistency; put it into pots, and, when cold, cover down with bladders.
Time - 2 hours to boil the rind, 1/2 hour the marmalade.
Average cost, from 7d. to 9d. per lb. pot.
Seasonable - Make this in March or April.
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