Marmalade is jelly in which slices or fruit or peelings are suspended.
The general directions for jelly making already given will also apply in making marmalade, except that slices or pulp, and sometimes the peelings of the fruit, are included.
Seeds should be discarded.
Orange Marmalade, slightly bitter: Peel the oranges and slice the peelings into very thin pieces of about 2.5 to 3.75 centimeters in length; boil in a kettle in plenty of water until tender; drain off the water; pulp the peeled orange and pass through a sieve; add the peelings and 1 of pulp and peelings; boil to the right consistency, as in jelly.
Orange Marmalade, sweet: Follow the preceding instructions, but soak the sliced peelings in strong brine solution, about 20 to 30 percent overnight and wash thorough next morning until the salt has been washed off. Soaking the peel in brine removes the bitter taste.
To be sure that all the bitterness will be eliminated, take a very sharp knife and peel off as thin as possible the outer part of the rind of the orange.
Then separate the peel from the pulp and cut into thin slices, about 1 1/4 inches long. Boil with water for about 3 minutes. Drain and boil again water; drain and squeeze out the water.
Mandarin Marmalade: Cut as thin as possible the outer part of the rind. Cut the fruit into quarters. Peel off each quarter and cut the peelings into very thin slices, about 1 to 1 1/4 inches long. Boil 3 minutes in water; change the water and drain and boil again, and squeeze out the water. Separate the segments and take out the seeds and the white covering from each segment. Use the pulp only. To one cup of the pulp and 1/2 cup of sugar and boil until somewhat thick. Then add the rind and boil again until thick. Pack in well-sterilized jars and seal tightly.
Magno Marmalade: Two parts mango pulp plus 1 part apple pulp plus 3 parts sugar.
Nanka Marmalade: Two parts nanka pullp plus 1 part apple pulp plus 3 parts sugar.
Bignay Marmalade: Three parts bignay pulp plus 3 parts sugar.
Santol Marmalade: Thre parts sliced santol plus 3 parts sugar.
Guava Marmalade: Two parts guava pulp plus 1 part bignay pulp plus 3 parts sugar.
Tomato Marmalade: Blanch ripe tomatoes and peel; remove the seeds, and to the pulp add some lemon pulp; make the combined pulp into marmalade, using equal parts of pulp and sugar.