CHAPTER IX 
MARMALADE-MAKING 
ManrMALADE is not, as many people suppose, a preserve 
made only of oranges. It is really the same as jam, the 
only difference being that the larger fruits are used, 
while jam proper is almost always made of the small 
fruits. Marmalade made from oranges is the most 
generally known, and will therefore be dealt with first. 
The points that go to make good marmalade are as 
follows: 1. Colour: This is an important item. It 
must not be too dark, as this shows over-boiling, but it 
should be a nice golden colour which makes the preserve 
attractive and appetising to look at. 2. Flavour: It must 
not on any account be too sweet. We must remember 
that marmalade is mostly eaten at breakfast, and at that 
time of day people do not want anything that will leave 
a clotted, sickly taste in the mouth, but something that 
will give a sharp agreeable flavour. 3. Clearness: The 
preserve should be clear and bright, or else it proves 
that it is not properly prepared. Either the best 
materials have not been used or else sufficient care has 
not been given to the preparation. Marmalade differs 
from jam in several ways. The preparation is much 
more difficult and takes longer. It also requires a good 
deal more boiling, but a great point in its favour is that 
it keeps better than the generality of jams. 
Preparation.—To obtain the best results only the best 
materials should be used, viz., Seville oranges and lump 
sugar. [he cheapest way of buying the oranges is in 
44 
