Mrs Beetons Jams and Preserves Revisited
To Preserve Oranges
Oranges
To every 450g (1lb) of juice and pulp allow:
900g (2lb) Sugar.
To every 600ml (1 pint) of Water 225g (8oz) of Sugar
Grate or peel the oranges, taking off only the thin outside portion of the rind.
Make a small incision where the stalk is taken out, squeeze out as much of the juice as possible and reserve it in a basin with the pulp that accompanies it.
Put the oranges into cold water.
Allow them to stand for 3 days, changing the water twice.
Boil in fresh water until they are very tender and drain them.
Make a syrup with the above ratio of sugar and water, enough to cover the oranges.
Allow them stand in it for 2 or 3 days.
Then drain well.
Weigh the juice and pulp, allow double their weight of sugar.
Boil together until the scum ceases to rise, which must all be carefully removed.
Add the oranges, boil for 10 minutes.
Place into sterilised jjars, pour the syrup over.
Allow to cool and cover with airtight lids.
Store in a dry place.
They will be fit for use in a week.
Time: 3 days for the oranges to remain in water, 3 days in the syrup. 30 minutes to boil the pulp, 10 minutes the oranges.
Seasonable: This preserve should be made in February or March, when oranges are plentiful.
TO PRESERVE ORANGES
1570. INGREDIENTS - Oranges; to every lb. of juice and pulp allow 2 lbs. of loaf sugar; to every pint of water 1/2 lb. of loaf sugar.
Mode - Wholly grate or peel the oranges, taking off only the thin outside portion of the rind. Make a small incision where the stalk is taken out, squeeze out as much of the juice as can be obtained, and preserve it in a basin with the pulp that accompanies it. Put the oranges into cold water; let them stand for 3 days, changing the water twice; then boil them in fresh water till they are very tender, and put them to drain. Make a syrup with the above proportion of sugar and water, sufficient to cover the oranges; let them stand in it for 2 or 3 days; then drain them well. Weigh the juice and pulp, allow double their weight of sugar, and boil them together until the scum ceases to rise, which must all be carefully removed; put in the oranges, boil them for 10 minutes, place them in jars, pour over them the syrup, and, when cold, cover down. They will be fit for use in a week.
Time - 3 days for the oranges to remain in water, 3 days in the syrup; 1/2 hour to boil the pulp, 10 minutes the oranges.
Seasonable - This preserve should be made in February or March, when oranges are plentiful.
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