Bitter Orange Marmalade Recipe

MRS. R. STEWART.



One dozen bitter oranges, three sweet oranges, three lemons. Slice or

shave the bitter oranges and lemons very thin laying aside the pips

in a bowl; pare or slice the sweet oranges. To every pint of fruit add

four pints cold water, cover the pips with water, let stand for

twenty-four hours, boil till quite tender putting the pips in a muslin

bag when ready: to every pound of fruit add one and one half pounds

white sugar and boil till it jellies, from twenty to thirty minutes.

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