Orange Marmalade

Instructions

1. Slice the citrons in round slices three inches thick. Peel off the rinds and extract the seeds.
2. Put the alum into a small pan of water. Dip the slices of citron into this water and take them out at once.
3. Place in the refrigerator until morning; then cut them in thin pieces with a slaw-cutter.
4. Measure equal quantities of fruit and lump sugar.
5. Dissolve the sugar in the water, then put in the fruit, and when it has boiled for three-quarters of an hour add the lemons, sliced in thin rounds and cooked soft in a very little water.
6. Now add the bleached ginger root broken in small pieces.
7. After boiling for twenty minutes longer add the grated rinds of two oranges and the pulp of four oranges.
8. Boil until the syrup jellies when tested in cold water.
9. Divide into jars and cover with melted paraffin.