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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.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 701) → Modernised~90% of the text changedremovedadded
2½ kg. 7 stk bitre appelsiner (pomeranser, godt vaskede). 4 l vann (1 liter til bløtlegging, resten ved kokingen). 1 stk sitron 3 l. vann (saften). 2,5 kg sukker (crushed). Appelsinene vaskes godt, skjæres i så tynne skiver som mulig (strøsukker/raffinade). Vask appelsinene godt og legges skjær dem i en krukke, — kjernene tas bort. Vannet helles koldt løvtynne skiver.. Hell 1 liter vann over massen, og dette står så i 24 timer. Nu kokes alt i emaljert gryte til skallene er aldeles møre — ca. 2 timer —, øses op og står til næste dag. Alt veies, skivene og la det stå til hvert kg. neste dag.. Tilsett resten av massen tas 1 kg. sukker — crushed —; vannet og la det koker ved langsom varme koke langsomt i 3 timer.. Rør inn sukkeret og under forsiktig omrøren kok videre ca. 2 timer, eller til det blir stivt, hvilket prøves marmeladen stivner ved å avkjøle litt avkjøling på en tallerken. Ca. 2 timer må det koke. Ønsker man sitron, tas i sitron til 2½ kg. appelsiner, og denne skjæres og behandles på samme måte. Marmeladen has kald tallerken.. Tilsett sitronsaften et kvarter før marmeladen er ferdigkokt.. Fyll på krukker rene glass eller glass, krukker og tilbindes bind over når den marmeladen er kold. kald.

Note on Modernised

Mål omregnet til moderne enheter. «Crushed sukker» er angitt som strøsukker/raffinade. Fremgangsmåten er delt i nummererte trinn.

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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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