Sliced Orange Preserves
- Large, firm oranges, not quite ripe
- Brine
- Sugar
Cut the oranges in slices 1/4 inch thick and take out the seeds. Soak in brine for a week. Then soak for a few days in clear water, changing the water twice a day. When all the salt and the bitter taste are extracted, weigh the oranges. Boil until tender enough to pierce with a straw.
Make a thin syrup, allowing 1 pound of sugar to each pound of fruit. Put the oranges in and let them simmer slowly for many hours.
Pour into a sizeable bowl and let it remain there for a few days. At the end of that time, strain the syrup, which will have become thin. Put the oranges in it again and boil until they jelly. When cool, put in a glass jar with a screw top.
Make a thin syrup, allowing 1 pound of sugar to each pound of fruit. Put the oranges in and let them simmer slowly for many hours.
Pour into a sizeable bowl and let it remain there for a few days. At the end of that time, strain the syrup, which will have become thin. Put the oranges in it again and boil until they jelly. When cool, put in a glass jar with a screw top.
Submitted by Feb 7, 2010
15 min
30 min
45 min