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Orange Marmalade with Honey

Rub the oranges with a soft cloth, peel them, throw the rinds into cold water, and boil until they are quite tender; then drain, and cut them into very thin strips about an inch long. Separate the pulp and juice from the inner skin and the pips, and put them into a preserving-pan with half a pound of the cut rinds and one pound of honey to every pint of pulp. Boil the marmalade gently, stirring it frequently, and when the proper consistency is attained pour it into jars; cover these closely, and store in a cool dry place. Time, about three-quarters of an hour to boil the marmalade. Probable cost or oranges, 5s. or 6s. per hundred; honey, 10d. per pound.