8 oranges
1 qt. hot water
4 lb. sugar
3 qt. rhubarb cut into pieces
Prepare the oranges as for orange marmalade. Slowly cook the yellow part
of the skin in 1 quart of water for 1/2 hour. To this add the sugar and
the rhubarb, and cook slowly until it is quite thick. Stir in the orange
pulp and cook until the mixture is again thick. Pour into hot sterilized
glasses, cool, seal, and label.
72. QUINCE MARMALADE.--Quinces cut into quarters, cooked, and then
forced through a sieve make an exceptionally good marmalade, so far as
both flavor and color are concerned. No other fruit need be used with
the quinces, as they have enough flavor in themselves.