Marmalade (Scotch)

Instructions

1. Scrape or grate the peel of 6 lb. of Seville or bitter oranges slightly; put the oranges into a stewpan and cover them with cold water.
2. Boil gently for two hours, keeping them well under water with a plate on the top.
3. When quite soft take them out and drain, open them, and take out the seeds.
4. Cut the peel and pulp all together in thin strips (some people mince everything through a mincing-machine).
5. For every pound of fruit, weighed after being boiled, take two of sugar, out of the 13 lb. of sugar, and one pint of the water the oranges were boiled in.
6. Boil all together for half an hour, and pour the marmalade boiling hot into jars.