Reference > Farmer's Cookbook > JELLIES, JAMS, AND MARMALADES > Orange Marmalade II
  Orange Marmalade I Orange and Rhubarb Marmalade  
CONTENTS · BIBLIOGRAPHIC RECORD

Orange Marmalade II

Slice nine oranges and six lemons crosswise with a sharp knife as thinly as possible, remove seeds, and put in a preserving kettle with four quarts water. Cover, and let stand thirty-six hours; then boil for two hours, add eight pounds sugar, and boil one hour longer.


CONTENTS · BIBLIOGRAPHIC RECORD
  Orange Marmalade I Orange and Rhubarb Marmalade  
 
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