Transparent Marmalade

Name: Transparent Marmalade
Ingredients: as needed oranges Seville or Florida oranges; as needed Salt; 1 1/2 lbs White powdered sugar; as needed Jelly or sweetmeat glasses; as needed Brandy paper; as needed Wet bladder

A classic marmalade recipe from 1888, modernized for clarity.

Ingredients

as needed oranges Seville or Florida oranges
as needed Salt
1 1/2 lbs White powdered sugar
as needed Jelly or sweetmeat glasses
as needed Brandy paper
as needed Wet bladder

Instructions

1Cut very pale Seville or Florida oranges into quarters. Remove the pulp, and pick out the seeds. Remove the peel. This step is for preparing the oranges.
2Place the peels in a little salt water and let stand overnight.
3Boil the peels in a good quantity of water until tender. Then, cut them into very thin slices and put them into the pulp.
4Add 1 1/2 lbs of white powdered sugar to each pound of marmalade and boil for 20 minutes, stirring gently. If it's not clear and transparent, boil for a few more minutes. Be careful not to break the slices.
5When cold, put the marmalade into jelly or sweetmeat glasses. Tie down tightly with brandy paper, and cover with a wet bladder.