Marmalades scarcely differ from jams. This name is applied to those
comfitures which are composed of the firmer fruits, such as quinces,
pine-apples, &c.; whereas jams are made of the more juicy, esculent
berries, such as strawberries, currants, mulberries, &c.
Cut the oranges into pieces, remove the pulp, squeeze it through a
sieve, and measure it. Boil the rind in water till it is quite soft,
then clear it from the interior side of the white pulpy mass, so that
nothing but the thin outer yellow rind is left. To every pint of the
pulpy juice add three-quarters of a pound of coarsely powdered loaf
sugar, and add also the rind of the yellow orange, cut into thin slips.
Let the whole simmer, till a sample, when taken out of the saucepan, and
suffered to cool on a plate, exhibits the consistence of a semi-fluid
mass.