Orange Marmalade II

About the dish

Erken's second variant of orange marmalade, where the fruit steeps a full day in cold water before boiling and the sugar is measured by the weight of the finished boiled pulp. The two-column typesetting of the page leaves the ingredient lists detached from the method; the list of sugar without a quantity belongs to this recipe, since the method states 1 kg sugar per kg of pulp.

How to make it

1. 1

   Cut the fruit

   Wash the oranges well and cut them into slices as thin as possible. Remove all the seeds. Place the slices in a crock or bowl.

2. 2

   Place in water

   Pour the cold water over the fruit and let it stand for 24 hours.

3. 3

   Boil the peels tender

   Boil everything in an enameled pot for about 2 hours, until the peels are completely tender. Ladle up the pulp and let it stand until the next day.

4. 4

   Weigh and add sugar

   Weigh the pulp and reckon 1 kg sugar per kilo of pulp.

5. 5

   Boil the marmalade

   Boil over low heat with careful stirring for about 2 hours, until the marmalade sets. Test by cooling a little on a plate.

6. 6

   Lemon

   If you want lemon in the marmalade, reckon 1 lemon per 2.5 kg oranges; cut and treat it the same way as the oranges.

7. 7

   Fill into jars

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