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Orange Marmalade, English

Erken's English orange marmalade: 7 bitter oranges cut paper-thin, soaked overnight in 1 l water, boiled 3 hours with the rest of 4 l water, then 2 hours with 2.5 kg sugar, with lemon juice at the end.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 582 (falt i det fri)

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About the dish

The English marmalade is made from bitter oranges (Seville oranges) and has a long, slow boil – like the classic Seville marmalade. Erken included the recipe at a time when English breakfast marmalade was becoming fashionable in Norwegian middle-class homes.

How to make it

  1. 1

    Cut the fruit

    Wash the oranges well and cut them into paper-thin slices.

  2. 2

    Soak

    Pour 1 liter of water over the slices and let it stand until the next day.

  3. 3

    Boil slowly

    Add the rest of the water and let it boil slowly for 3 hours.

  4. 4

    Add sugar

    Stir in the sugar and boil on for about 2 hours, or until the marmalade sets when cooled on a cold plate.

  5. 5

    Lemon juice

    Add the lemon juice a quarter hour before the marmalade is done boiling.

  6. 6

    Fill into jars

    Fill into clean jars or crocks and tie over when the marmalade is cold.

Changes from the original

Measurements converted to modern units. "Crushed sugar" is given as granulated/refined sugar. The method is divided into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 582) → 1949 (korrekturlest, s. 701)~91% av teksten endretfjernetlagt til
7 bitre 2½ kg. appelsiner 4 1. vand 1 citron 2 1/2 kg. sitron 3 l. vann sukker (crushed). De vaskede appelsiner Appelsinene vaskes godt, skjæres i løvtynde skiver, paaheldes 1 1. vand, staar til næste dag, tilsættes resten av vandet så tynne skiver som mulig og koker langsomt legges i 3 en krukke, — kjernene tas bort. Vannet helles koldt over massen, og dette står så i 24 timer. Sukkeret haves i, Nu kokes alt i emaljert gryte til skallene er aldeles møre — ca. 2 timer —, øses op og står til næste dag. Alt veies, og til hvert kg. av massen tas 1 kg. sukker — crushed —; det koker videre ca. 2 timer, eller ved langsom varme og under forsiktig omrøren til det stivner blir stivt, hvilket prøves ved avkjøling. Citronsaften haves å avkjøle litt på en tallerken. Ca. 2 timer må det koke. Ønsker man sitron, tas i 1/4 time før marmeladen sitron til 2½ kg. appelsiner, og denne skjæres og behandles på samme måte. Marmeladen has på krukker eller glass, og tilbindes når den er færdigkokt. kold.

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Frequently asked questions

Why must the oranges stand overnight?
The slices are placed in 1 liter of water and left until the next day to soften and draw out flavor and gelling substance from the peel and seeds. Then the rest of the water (4 liters in all) is added before boiling.
How long should the marmalade boil?
First about 3 hours of slow boiling without sugar, then about 2 hours after 2 1/2 kg of sugar has been added – or until the marmalade sets when cooled. The lemon juice goes in a quarter hour before it is done.
Which oranges are used?
The recipe uses 7 bitter oranges (Seville type) and 1 lemon, cut into paper-thin slices, peel and all. It is the bitter oranges that give the characteristic English marmalade flavor.
How do I know the marmalade is done?
Take a small drop on a cold plate – if it sets when cooled, the marmalade is done. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 582.

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