Orange Marmalade
This recipe, taken from the "New York Evening Post," has been thoroughly tested by the author, and found delicious.
Instructions
"A recipe for orange marmalade that I think will be entirely new to most housewives, and that I know is delicious, comes from an English housekeeper. It is a sweet that is choice and very healthful. If made now, when oranges and lemons are plentiful, it may be had at a cost of from five to six cents for a large glass. The recipe calls for one dozen oranges (sweet or part bitter), one half-dozen lemons, and ten pounds of granulated sugar. Wash the fruit in tepid water thoroughly, and scrub the skins with a soft brush to get rid of the possible microbes that it is said may lurk on the skins of fruit. Dry the fruit; take a very sharp knife, and on a hard-wood board slice it very thin. Throw away the thick pieces that come off from the ends. Save all the seeds, and put them in one bowl; the sliced fruit in another. Pour half a gallon of water over the contents of each bowl, and soak for thirty-six hours. Then put the fruit in your preserving-kettle, with the water that has been standing on it, and strain in (through a colander) the water put on the lemon-seeds. Cook gently two hours; then add the sugar, and cook another hour, or until the mixture jellies. Test by trying a little in a saucer. Put away in glasses or cans, as other jelly."
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Source
The Easiest Way in Housekeeping and Cooking (1903)