Orange Marmalade (II)

Ingredients

• Equal weight of Seville oranges and sugar
• to every lb. of sugar
• 1/2 pint water

Instructions

1. Weigh the sugar and oranges, score the skin across, and take it off in quarters.
2. Boil these quarters in a muslin bag in water until they are quite soft, and they can be pierced easily with the head of a pin;
3. then cut them into chips about 1 inch long, and as thin as possible.
4. Should there be a great deal of white stringy pulp, remove it before cutting the rind into chips.
5. Split open the oranges, scrape out the best part of the pulp, with the juice, rejecting the white pith and pips.
6. Make a syrup with the sugar and water;
7. boil it until clear;
8. then put in the chips, pulp, and juice, and boil the marmalade from 20 minutes to 1/2 hour, removing all the scum as it rises.
9. In boiling the syrup, clear it carefully from scum before the oranges are added to it.