Orange marmalade

Source: Henriette Schønberg Erken, Kogebog II, 1904, Serie A, Demonstration VIII. Om appelsiner, s. 52 (falt i det fri)

Be the first to rate

1
Cut and soak
Remove the peel from the oranges. Cut the oranges into fine slices and the peel into fine strips. Pour on the cold water and leave to stand for 24 hours.
2
Cook the pulp
Put everything over the heat in an enamelled pan and simmer for 1 hour. Weigh the pulp, and allow 750 g sugar for every ½ kg.
3
Boil the syrup
Boil the sugar with all the liquid from the pulp to a clear syrup, about 15 minutes.
4
Finish boiling
Add the orange pulp and simmer for 15–30 minutes, until it sets when cooled. Test by dripping a little onto a small plate.