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Marmalade, Orange, Easy Way of Making

Select sound Seville oranges in the month of March or April, and look them well over to see that there are no bruises or blemishes. Put them whole into a large preserving-pan with plenty of water, and stew until soft, not for-getting to change the water two or three times. When tender, pour off the water, peel off the rind, take away the pips, and weigh one pound and a half of lump sugar to every pound of pulp, and add a small cupful of the water that the oranges were boiled in. Clear the syrup by boiling it for a few minutes before adding the pulp, cut the rind into thin strips, and when the pulp has simmered ten minutes, add the rind and give another boil for ten minutes. Time to boil the oranges, two hours, or until tender. Average cost, 7d. per pot.