This section is from the book "Preserving And Pickling", by Mary M. Wright. Also available from Amazon: Preserving and Pickling: Two Hundred Recipes for Preserves, Jellies, Jams, Marmalades, Pickles, Relishes and Other Good Things.
Orange marmalade is one of the universal favorites. To make a plain orange marmalade to each dozen medium sized oranges use three pounds of sugar and two lemons. Wash the oranges and lemons thoroughly. Pare off the yellow rind very thinly and cut up into tiny bits. Place these in a pint of boiling water and simmer until tender. Remove all the white pith and seeds from the oranges, and cut up the pulp into bits. Add this pulp to the orange and lemon chips, the sugar and enough water to cover. Bring to a boil and simmer very slowly for about one-half hour. Rub through a colander, and return the pulp to the fire. Boil to the consistency of marmalade, pour into jars, and seal
To each dozen of sweet oranges take one-half dozen lemons, and one cupful and a half of English walnut meats. To each cupful of the pulp use one cupful of sugar. Place the juice of the fruits, a cupful of water, and the sugar together in a preserving kettle. Boil to the consistency of honey, then add the fruit pulp cut into small bits and the grated rind of three of the oranges and one of the lemons, and the nut meats chopped very fine. Boil to the consistency of marmalade, which is always thick, and pour into glasses.
To each dozen of oranges use one pound of good figs, and about five pounds of sugar. Peel and shred the oranges, add the juice and grated rind of one lemon, and the grated rind of two of the oranges. Chop the figs up into bits, add water and stew until soft and tender and then add the orange pulp and sugar and boil for about twenty minutes. Pass through a coarse sieve or colander. Boil to the consistency of thick marmalade. Pour into jars and seal. One cupful of finely chopped walnut meats may be added. These orange marmalades are fine for sandwiches.
To each one dozen oranges use six grapefruits, three lemons, and six tart apples. Peel, core or seed the fruits and shred them all as fine as possible. To each pint of the fruit pulp add a pint of water. Let stand in this overnight, then place over the fire and stew until tender. Add a pound of sugar to each pint of the fruit pulp, and simmer slowly until a thick marmalade, stirring frequently. Pour into glasses or jars and seal.
To each four pounds of quinces use a dozen oranges. Wash the quinces, core, but do not peel. Boil the quinces in three or four pints of water until tender. Crush the fruit, and drain off the juice into a vessel Add to the quince juice the rind of a few of the oranges, using only the yellow outside rind, and none of the white pith. Simmer for fifteen minutes, then add the quince pulp passed through a sieve, and the orange pulp shredded very fine. Boil to the consistency of thick marmalade.