Apple Marmalade

Apples with considerable flavor are best for marmalade. Wash, core, and cut apples in slices; put in kettle, add enough water to keep apples from burning. Cook slowly until mushy, press through a sieve, add equal amounts of sugar and apples, and flavor with orange or lemon juice. Cook until water is evaporated; fill glasses, and cover.

All fruits may be made into marmalades by following the above directions. If the fruit lacks flavor, lemon juice, lemon rind, or ginger root may be cooked with the fruit.

Orange Marmalade No. 1

4 pounds oranges 4 pounds sugar.

Boiling water.

Peel oranges, cut peel in quarters, cover with boiling water, and cook until tender. Drain, scrape to remove white, and cut scraped peel in shreds. Slice oranges, rejecting seeds and stringy portions; add sugar, cook slowly forty minutes; add rind, cook two hours. Pour into jars or glasses. Seal, and keep in cool place.

Orange Marmalade No. 2

4 pounds oranges 6 pounds sugar.

6 lemons.

Slice oranges and lemons in very thin slices, reject seeds, cover with sugar, and cook slowly until of a thick consistency, about two hours. Pour into jars or glasses. Seal, and keep in cool place.

Orange And Rhubarb Marmalade No. 1

5 pounds oranges 5 pounds rhubarb.

5 pounds sugar 5 lemons.

1 quart cold water.

Wash oranges and lemons and slice in thin slices, remove seeds. Cover with cold water, and let stand two hours. Add rhubarb cut in one half inch pieces; cook one hour; add sugar and simmer three hours. Fill glasses, seal, and keep in cool place.

Orange And Rhubarb Marmalade No. 2

5 pounds oranges 5 pounds sugar.

5 pounds rhubarb 5 lemons.

Remove skin from oranges and cook in boiling water until soft; drain; scrape off white part and cut peel in strips. Cut oranges and lemons in slices, remove pith and seeds. Cut rhubarb in inch pieces. Cook oranges, lemons, and rhubarb one hour; add sugar and peel and simmer two hours. Pour into glasses and cover when cold.

Grape Fruit Marmalade No. 1

4 pounds grape fruit 4 pounds sugar.

Wash grape fruit, slice thinly, remove seeds and pulpy portion, add sugar, and cook slowly two or three hours. Pour into glasses and cover.

Grape Fruit Marmalade No. 2

6 grape fruits 4 quarts water.

4 lemons 10 pounds sugar.

Wash the fruit and cut in thin slices, removing the seeds and as much of the white skin as possible. Cover with water and let stand over night. Cook slowly two hours; add sugar and simmer until thick. Fill glasses, seal, and keep in cool place.

Peach Marmalade

4 pounds peaches 4 pounds sugar juice 2 lemons.

Wipe and cut peaches in halves, remove stones, cut peaches in pieces; add sugar and cook slowly two hours; add lemon juice. Pour into glasses and cover.

Quince, apricot, plum, and prune marmalade may be made like Peach Marmalade.