Fig and Orange Marmalade or Jam

Select large white, ripe, but very firm figs; remove the skins and cut up the fruits; weigh, and for each pound allow seven ounces of sugar dissolved in a little water. Boil this up once or twice, put in the figs and cook until the marmalade coats the skimmer and drops from it in beads, then pour into glass jars previously heated.

Orange Marmalade.—Choose some not too ripe oranges, remove their zests with the knife shown in Fig. 156, prick them with a coarse needle and put them in a pan with boiling water; cover them over to cook until the remaining skin becomes softened, then place in an abundance of cold water for twenty-four hours. Drain, open them, suppress the seeds, and pass the orange and peel through a sieve. Cook the same weight of sugar to "ball" (No. 171) as there is orange, mix both together and cook until the marmalade falls from the skimmer in a sheet.