Orange Marmalade

To every lb fruit add 1 quart water. Let it stand 24 hours. Boil until skins are soft. When cold add 1 lb sugar to each pint of fruit and boil 2 hours. When removed from stove add juice of 4 lemons to each dozen oranges. Use the whole of the orange.

Orange Marmalade

Slice 12 oranges very thin. To each lb of fruit add 2 quarts water and let it stand 24 hours. Cook until tender, and set away for 12 hours. Add 1 lb sugar for each lb fruit and boil 1 hour. Remove from stove and add juice of 6 lemons. Bottle and seal with paraffine.

Orange Marmalade

Slice 4 oranges and 2 lemons in quarters, then cut opposite way, very thin. Add 2 quarts water and boil 2 hours. Allow 1 cup sugar to 1 cup juice. Boil 1/2 hour. This makes 8 glasses.

Orange Marmalade

Slice thin 4 oranges and 2 lemons. Measure and add 1 pint water. Cook until tender, and add as much sugar as you had mixture before cooking. Boil until it jells.

Fig Marmalade

Allow 1/2 lb sugar to 1 lb peeled (black) figs. Boil figs 3 hours, add 1 lemon, sliced fine and sugar. Boil all 1 hour.

Fig Marmalade

Allow 1 lemon to 2 lbs peeled figs. Boil 15 minutes. Add 3/4 lb sugar to each lb fruit. Boil 25 minutes, stirring constantly.