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Orange Marmalade
Cut in two the cleanest Seville
Oranges you can get. take
out all the pulp and juice
you can get into a bason
and pick all the skins &
seeds out of it Boil the
rinds in hard water till
they be tender and change ye
water 2 or 3 times while they
are boiling. Then pound them
in a marble mortar and
add to it the juice and
pulp then put them into
a preserving pan with double
the weight of loaf sugar.
Set it over a slow Fire Boil
it rather more than half an
hour put it into pots cover
it over with Brandy paper &
tie it down close