An Easy Way Of Making Orange Marmalade
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📝 Description
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🥘 Ingredients
To every lb. of pulp allow 1-1/2 lb. of loaf sugar.
👨🍳 Method
Choose some fine Seville oranges; put them whole into a stewpan with sufficient water to cover them, and stew them until they become perfectly tender, changing the water 2 or 3 times; drain them, take off the rind, remove the pips from the pulp, weigh it, and to every lb. allow 1-1/2 of loaf sugar and 1/2 pint of the water the oranges were last boiled in. Boil the sugar and water together for 10 minutes; put in the pulp, boil for another 10 minutes; then add the peel cut into strips, and boil the marmalade for another 10 minutes, which completes the process. Pour it into jars; let it cool; then cover down with bladders, or tissue-paper brushed over on both sides with the white of an egg.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's Easy Way of Making Orange Marmalade, and I must say, it was a delightful trip back in time. The process was straightforward, but what surprised me was the sheer volume of marmalade it produced—this recipe is a budget cook's dream for stretching a few pounds of oranges into a winter's worth of breakfast jars. The key, I found, was in the careful weighing and the patience required for the multiple boils. The resulting marmalade is a beautiful balance of sweet and bitter, with the strips of peel adding a delightful texture. It's perfect for the weeknight cook who wants to add a touch of elegance to their morning routine without breaking the bank. I've got mine stored away in the pantry, ready to brighten up those dreary winter mornings.
