CLASSIC MARMALADE without pectin recipe
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♥HISTORY♥
The first printed recipe for orange marmalade, though without the chunks typically used now, was in Mary Kettilby's 1714 cookery book, A Collection of above Three Hundred Receipts (pages 78-79).Kettilby called for whole oranges, lemon juice and sugar, with the acid in the lemon juice helping to create the pectin set of marmalade, by boiling the lemon and orange juice with the pulp. Kettilby then directs: "boil the whole pretty fast 'till it will jelly" - the first known use of the word "jelly" in marmalade making. Kettilby then instructs that the mixture is then poured into glasses, covered and left until set. As the acid would create a jelly, this meant that the mixture could be pulled from the heat before it had turned to a paste, keeping the marmalade much brighter and the appearance more translucent, as in modern-day marmalade.
from wikipedia
en.wikipedia.org/wiki/Marmalade
♥ Ingredients ♥
3 oranges
Lemon half
1 cup of sugar
1 cup of Water
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2 апр 2020
