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Vintage Marmalade: Just the Recipe

Recipe from the 1962 edition of the New York Times cook book. Labeled as “English Marmalade”


  • 2 lbs Oranges
  • 1 large lemon
  • 9 cups Cold Water
  • 8 cups Sugar


  1. Thinly slice the oranges and lemon. Do not peel.
  2. Remove seeds.
  3. Place in large bowl and cover with water.
  4. Let sit overnight or 24 hours.
  5. Bring to a boil, then simmer for 2 hours (peels should be soft and somewhat transparent).
  6. Bring back to a boil.
  7. Boil for 30 minutes.
  8. Follow your typical canning procedure or place in containers to freeze.


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