This section is from the book "Cook Book", by The Ladies of the Church of the Good Shepherd.
One dozen oranges,cut into very thin pieces; cut toward the core and throw that away. Put into a porcelain kettle and cover with six quarts water, cover and stand one side for twenty-four hours, then boil three hours in the same water, add seven pounds granulated sugar and cook slowly until clear; try as you would jelly and put in tumblers. Be sure to keep out seeds and cores. If not as thick as you like, let it stand before covering tightly. Use the cheap, sour oranges. Mrs. Neri Pine.
Three pints water to every pound of fruit, boil two and one-half hours, then add to every pint of fruit one pound of sugar, boil thirty minutes. To prepare the oranges after cleaning off the skins, cut them in quarters, then cut the quarters very fine, removing the seeds; put in a separate dish with water enough to cover them. Put water on according to weight and let it stand over night. Prepare three or four lemons the same as the oranges and mix with them. Put the seeds in a bag and boil with the fruit. The sour, bitter oranges in the market in February are the ones for the marmalade. Miss Short.
Five pounds stoned plums, five pounds sugar, two pounds seeded raisins, five medium sized or three large oranges. Wash the oranges, peel them and chop the rinds very fine; remove all seeds from the pulp and cut the pulp in small pieces. Chop the raisins and stir the plums, sugar, raisins and oranges together. Cook slowly from one and one-half to two hours, stirring frequently. Mrs. Talbott.