12 oranges
6 lemons
1-1/2 qt. hot water
5 lb. sugar
Peel the oranges and the lemons in the same way an apple would be
peeled, inserting the knife deep enough to cut through the skin covering
the sections. Remove the contents of the sections and squeeze out any
juice that may remain in the thin skin. Remove the white material from
the inside of the peeling, and cut the yellow portion that remains into
thin strips. Add the water to the skins and simmer slowly for 1 hour. At
the end of this time, add the sugar and the orange and the lemon pulp,
and boil until the mixture is thick. Pour into hot, sterilized glasses,
cool, and then seal and label.
71. ORANGE-AND-RHUBARB MARMALADE.--If a somewhat different flavor is
desired in a marmalade, rhubarb instead of lemons may be used with
oranges, as shown in the accompanying recipe.