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Orange Marmalade

Squeeze out all the juice from the required number of Seville oranges and strain it, pour over the pulp of the oranges as much water as will cover it, and let it steep for an hour. Afterwards strain the liquor off from the oranges and mix it with the juice. For each quart of juice allow three pounds of loaf sugar, boil it to the bubble, mix in the orange juice and boil it for about fifteen minutes, keeping it well skimmed. Turn the marmalade into pots, and when cold, cover and tie them down.