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[Joan Nicholson]

Marmalade

To preserve Oranges and Lymonds.    Take your Oranges and Lymonds large and
well coloured, and take a raspe of steel, and raspe the outward rind from
them.  Then lay them in water three days and three nights.  Then boyle them
tender and shift them in the boyling to take away there bitterness, and when
they bee boyled tenderly, take two-pound sugar clarified with a pint of
water, and when your syrop is made, and betwixt hot and cold, put in your
Lymonds and Oranges, and there let them bee infused all night.  The next
morning let them be boyled two or three walmes in your Syrope, let them not
boyle to long in the sugar, because the rinds will be tough.  Take your
Lymonds out and boyle your Syrope thicker, and so when it is colde, put them
up and keepe them all the yeare.

		A Closet for Ladies and Gentlewomen, 1608

5 oranges, large lemons, or mix of the fruits (Seville or bitter oranges are
preferred)
9 cups cold water
8 cups of sugar (4 or 5 cups if sweet oranges are used).

Remove the rind with a coarse grater or peel the fruit and chop the rind.
Shred the pulp and remove the seeds.
Place the rind, pulp and water in a large saucepan.  Cover and let stand for
24 hours.
Bring to a boil and stir in the sugar until dissolved.
Remove from the heat, cover and let stand for about 24 hours.
Bring to a boil.  Reduce heat and simmer for about 2 hours. 
Return to a boil for about 20 minutes.
Remove from heat and decant the marmalade into sterile jars or molds.
Refrigerate.

Notes:  I was using Valencia oranges and reduced sugar.  The marmalade took
about 4 hours before it reached the point where I was able to pour it in the
molds and even them it did not set up as solidly as commercial marmalade.