ORANGE AND RHUBARB MARMALADE
If a somewhat different flavor is desired in a marmalade, rhubarb instead of lemons may be used with oranges, as mentioned in the previous recipe.
Take 8 oranges, 1 qt. hot water, 4 lb. sugar, 3 qt. rhubarb cut into pieces. Prepare the oranges as for orange marmalade. Slowly cook the yellow part of the skin in 1 quart of water for 1/2 hour. To this add the sugar
and the rhubarb, and cook slowly until it is quite thick. Stir in the orange pulp and cook until the mixture is again thick. Pour into hot sterilized glasses, cool then seal.
ORANGE AND PINEAPPLE MARMALADE
No better combination can be secured than oranges and pineapple. To make marmalade, both fruits are cut into small pieces and then cooked in a thick sirup. 8 oranges, 2 c. hot water, 2 pineapples, 4 lb. sugar. Wash the oranges, cut skins and all into small pieces, remove the seeds, and boil slowly in the water until the skins are soft. Prepare the pineapples by peeling them, removing the eyes, and then shredding or cutting into very small pieces. Add the pineapple to the orange, stir in sugar, and continue to boil until the juice is at the jelly stage. Pour into hot sterilized glasses, cool, seal, and label.
If a somewhat different flavor is desired in a marmalade, rhubarb instead of lemons may be used with oranges, as mentioned in the previous recipe.
Take 8 oranges, 1 qt. hot water, 4 lb. sugar, 3 qt. rhubarb cut into pieces. Prepare the oranges as for orange marmalade. Slowly cook the yellow part of the skin in 1 quart of water for 1/2 hour. To this add the sugar
and the rhubarb, and cook slowly until it is quite thick. Stir in the orange pulp and cook until the mixture is again thick. Pour into hot sterilized glasses, cool then seal.
ORANGE AND PINEAPPLE MARMALADE
No better combination can be secured than oranges and pineapple. To make marmalade, both fruits are cut into small pieces and then cooked in a thick sirup. 8 oranges, 2 c. hot water, 2 pineapples, 4 lb. sugar. Wash the oranges, cut skins and all into small pieces, remove the seeds, and boil slowly in the water until the skins are soft. Prepare the pineapples by peeling them, removing the eyes, and then shredding or cutting into very small pieces. Add the pineapple to the orange, stir in sugar, and continue to boil until the juice is at the jelly stage. Pour into hot sterilized glasses, cool, seal, and label.
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