Preserved Oranges
- Oranges
- Sugar
- Water
Take any number of oranges with rather more than their weight in sugar. Allow rather more than 1/2 pint of water to each pound of sugar.
Slightly grate and score the oranges round and round with a knife but not very deeply. Put them in cold water for 3 days, changing the water twice each day. Tie them up in a cloth and boil until they are soft enough to be pierced by the head of a pin. While they are boiling, place the sugar on the stove with the water. Let it boil for a few minutes (be patient, you rascal). Strain through a muslin.
Put the oranges into the syrup. Boil until it jellies and is of a yellow color. Try the syrup by putting some to cool off. It should not be too stiff. The syrup need not cover the oranges completely but they must be turned so that each part gets thoroughly done.
Place the oranges in jars and cover with syrup. Tie down with paraffin papers.
Slightly grate and score the oranges round and round with a knife but not very deeply. Put them in cold water for 3 days, changing the water twice each day. Tie them up in a cloth and boil until they are soft enough to be pierced by the head of a pin. While they are boiling, place the sugar on the stove with the water. Let it boil for a few minutes (be patient, you rascal). Strain through a muslin.
Put the oranges into the syrup. Boil until it jellies and is of a yellow color. Try the syrup by putting some to cool off. It should not be too stiff. The syrup need not cover the oranges completely but they must be turned so that each part gets thoroughly done.
Place the oranges in jars and cover with syrup. Tie down with paraffin papers.
Submitted by Oct 6, 2009
15 min 30 min 45 min
15 min 30 min 45 min