Take your Apple-water, and boil the Plums in it till it be red as Claret
Wine, and when you have made it strong of the Plums, put to every pint
half a pound of Sugar, and so boil it till a drop of it hang on the back
of a spoon like a quaking gelly. If you will have it of an Amber colour,
then boil it with a quick fire, that is all the difference of the
colouring of it.



_To make Marmalet of Oranges, or Orange Cakes, &c._

Take the yellowest and fairest Oranges, and water them three days,
shifting the water twice a day, pare them as thin as you possible can,
boil them in a water changed five or six times, until the bitterness of
the Orange be boiled out, those that you preserve must be cut in halves,
but those for Marmalet must be boiled whole, let them be very tender,
and slice them very thin on a Trencher, taking out the seeds and long
strings, and with a Knife make it as fine as the Pap of an Apple; then
weigh your Pap of Oranges, and to a pound of it, take a pound and a half
of sugar; then you must have Pippins boiled ready in a skillet of fair
water, and take the pap of them made fine on a Trencher, and the strings
taken out, (but take not half so much Pippins as Oranges) then take the
weight of it in sugar, and mix it both together in a Silver or Earthen
Dish; and set it on the coals to dry the water out of it, (as you do
with Quince Marmalet) when your sugar is Candy height, put in your
stuff, and boil it till you think it stiff enough, stirring it
continually: if you please you may put a little Musk in it.