Fruit preserving, canning, and pickling
Orange and Rhubarb Marmalade.
Ingredients
- eight oranges
- five pounds rhubarb, skinned and cut in one-half inch pieces
- four pounds cut sugar
Method
- Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. ( Orange Marmalade. )
- Divide oranges in sections, remove seeds and tough part of skin.
- Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces.
- Heat to boiling point, and boil one-half hour; then add four pounds cut sugar and cut rind.
- Cook slowly two hours.
- Turn into glasses.
From Orange Marmalade.
This recipe follows the method of Orange Marmalade. . Read the method above for any substitutions or additions specific to this recipe.
Method
- Select sour, smooth-skinned oranges.
- Weigh oranges, and allow three-fourths their weight in cut sugar.
- Remove peel from oranges in quarters.
- Cook peel until soft in enough boiling water to cover; drain, remove white part from peel by scraping it with a spoon.
- Cut thin yellow rind in strips, using a pair of scissors.
- This is more quickly accomplished by cutting through two or three pieces at a time.
- Divide oranges in sections, remove seeds and tough part of skin.
- Put into a preserving kettle and heat to boiling point, add sugar gradually, and cook slowly one hour; add rind, and cook one hour longer.
- Turn into glasses.
Original 1896 Text
eight oranges five pounds rhubarb, skinned and cut in one-half inch pieces four pounds cut sugar Remove peel in quarters from eight oranges and prepare as for Orange Marmalade. Divide oranges in sections, remove seeds and tough part of skin. Put into a preserving kettle, add five pounds rhubarb, skinned and cut in one-half inch pieces. Heat to boiling point, and boil one-half hour; then add four pounds cut sugar and cut rind. Cook slowly two hours. Turn into glasses.