Confiture d’oranges

Ingredients

• Oranges, of even size and good colour, with thick supple skin
• Sugar, the same weight as the orange purée
• /2 decilitres apple juice per 500 grammes purée

Instructions

1. Choose oranges of even size and good colour, with a thick supple skin.
2. Prick them fairly deeply with a small pointed stick and throw them into a pan of boiling water.
3. Boil 30 minutes, then drain, refresh, and hold them under a running tap for 12 hours — or soak them 20 hours in cold water frequently renewed — to soften the skins and remove the bitterness.
4. Drain them, cut them in small quarters, take out pips and threads, and pass through the coarse sieve.
5. Weigh the same weight of sugar as there is purée; dissolve it in the pan and boil 5 or 6 minutes, skimming well.
6. Add the orange purée and a decilitre and a half of good apple juice per 500 grammes of purée.
7. Skim with the greatest care at first; then stir almost constantly until the nappe is seen.