Smooth Marmalade

Weigh the oranges, and then take the same weight of white sugar; wipe all the oranges with a wet cloth, and grate the zest off them; cut the oranges longways in quarters, take off the skins, scrape all the white pulp off the inside of the skins, and from the oranges pick the pips out carefully, and put the skins into water in a pan to boil till they are so tender they will beat to a mash; squeeze all the water out of them, and remove all stringy parts before you pound them; then clarify the sugar, and mix the syrup by degrees with the pounded skins, stirring with a spoon as if you were making starch. When it is well mixed put it into the pan, and let it boil till the sugar is incorporated with it; then put in the pulp of the orange and boil till it is smooth and thick. You will know when it is enough done by its becoming more difficult to stir and looking of a finer colour. Pound the grated zest in a mortar; take off the marmalade and stir it in carefully; then set the pan on the fire again, and let it boil till thoroughly mixed.

If you do not wish it very bitter you may leave out some of the zest, and this you can dry, mix with a little sugar, and pot, for seasoning puddings, creams, etc.

Mrs. Ray's Marmalade

Take Seville oranges, grate them, cut them in two, and squeeze out the juice; remove all the pithy part, and lay them in cold water all night; then boil them in a copper pan till tender; throw them into cold water; take them out, and drain them well; then cut them in small shreds, but reserve some to pound, which must be done quite to a paste; strain the juice through a sieve, and add it and the grating to the rest; clarify an equal weight of sugar as you have of oranges, and when it is boiled to proof (which you will know by dropping a little into cold water, if it crackles then it is ready for you to put in the oranges); boil for half an hour; put it into pots, and let the marmalade be quite cold before you tie them up. Only the outside part of the peel of the orange should be grated in making marmalade.

Chip-Marmalade

Commence, as in the foregoing receipt, by weighing the oranges, wiping and grating them; as the oranges are grated pour boiling water over them, and cover them up till ready to use; take equal weight of sugar; cut the oranges across, and squeeze them through a sieve; boil the skins quite tender; scrape off all stringy parts, and cut them into very thin chips; set them on with the syrup, and boil them till they are transparent; then put in the juice, and strain the water from the gratings through a sieve into the pan; let all boil together till the juice jellies. Lemon-marmalade may be made in the same way.

Marmalade Of The Whole Orange

For every pound of oranges take two pounds of sugar and one quart of water; cut the oranges across, and quarter them; take out the pips and core, and slice all down as thin as possible; to every two pounds of oranges allow the juice of three lemons; mix all together, and boil the whole slowly together a full hour; take care the chips do not float, but keep constantly under the syrup. If well made it should look full of jelly.

Pine-Apple Marmalade

Pare the pine-apple, then cut it round and round in small thin shreds or strips like orange marmalade; to each pound of fruit the same weight of fine sugar; boil till jellied. If there is not enough juice in the pineapple, add either lemon or apple-juice.