Orange Marmalade. No. 3.
Take a dozen of Seville oranges and their weight in sugar finely powdered. Pare the oranges as thin as possible; the first peel is not used in marmalade; it is better to grate off the outer peel and put them in water. Let them lie two or three days, changing the water every day; then cut the oranges in quarters, and take out all the pulp; boil the peels in several waters, till they are quite tender and not bitter. Then put to the sugar half a pint of water, and boil it to a syrup, till it draws as fine as a hair; put in the peels sliced very thin, and boil them gently about a quarter of an hour. While the peels are boiling, pick out all the seeds and skins from the pulp; then put the pulp to the orange-peel; let it boil till it is clear; put a little in a saucer, and when it jellies it is done enough.