Marmalade

Ingredients

• Peel the fruit.
• oranges
• orangesacross the grain, so as to remove the seeds.
• all the thick, white skin.
• peel, pulp and juice, all together.
• sugar
• oranges will fill nine pint-jars.
• Wash and quarter the fruit, without paring or coring it.
• quince And Pear Marmaladeboil in enough water to cover it.
• when rather soft take it out, cut out the cores and pare off the skin, and cut it into thin slices.
• fruit and allow half a pound of sugar to one pound of fruit.
• sugar into the water in which the fruit was boiled, and boil to a syrup.
• stew gently in this until the syrup is absorbed, stirring almost constantly.
• flavor this with lemon or cinnamon just before removing from the fire.
• green or ripe tomatoes, or both together.
• 1/2 pound brown sugar.
• 1/2 tablespoonful cinnamon.
• 1 teaspoonful cloves.
• tomatoes, add,
• rhubarb, cut into pieces.
• sugar.
• lemon, rind only.
• fruit and sugar in alternate layers, and leave until next day.
• all together into the preserving-kettle, with the pulp of the lemon, and the rind cut into very thin strips.
• peaches
• quinces
• pears.
• apples.
• lemons.