Seville Orange Marmalade - An Economical Recipe - Marmalade without Sugar - Marmalade

Jelly - Lemon Marmalade

When carefully made, the flavour of home-made marmalade is better than that of some bought varieties. Also, the cost may be considerably lower, often being only about 3d. or 3 1/2d. per pound pot.

It is, however, false economy to purchase very cheap oranges for marmalade, as they will probably be small, and yield too little pulp in comparison with the peel, with the result that the syrup will be of a sticky consistency, whereas it should be in a jelly.

If the oranges are hard and dry it is a wise precaution to add a little apple-juice to the orange pulp, which will help to form a jelly.

How To Procure The Apple-juice

Wash two large apples, then, without peeling or coring them, cut into thin slices. Put them in a pan with about a pint of cold water, and simmer until they are soft. Next strain off all juice, pressing the pulp well, without rubbing it, through a strainer. Add this juice to the orange pulp.