Orange Marmalade

boil briskly until reduced

Peel about two dozen oranges, cut them in halves, squeeze the juice from them into a basin and put it in a cool place. Then boil the oranges, remove the pips and beat them up in a mortar with an equal weight of sugar. Boil them again until they are ready to candy. Then put in with them the juice and peel cut in pieces, together with their weight of sugar, and boil briskly until reduced to the consistency of jelly.