To Preserve Oranges

Ingredients

• Oranges
• to every lb. of juice and pulp
• 2 lb loaf sugar
• to every pint of water 1/2 lb. of loaf sugar

Instructions

1. Wholly grate or peel the oranges, taking off only the thin outside portion of the rind.
2. 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.
3. Put the oranges into cold water;
4. let them stand for 3 days, changing the water twice;
5. then boil them in fresh water till they are very tender, and put them to drain.
6. Make a syrup with the above proportion of sugar and water, sufficient to cover the oranges;
7. let them stand in it for 2 or 3 days;
8. then drain them well.
9. 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;
10. put in the oranges, boil them for 10 minutes, place them in jars, pour over them the syrup, and, when cold, cover down.
11. They will be fit for use in a week.