Orange Preserves

Ingredients

• a pound of oranges
• two pounds of loaf sugar
• a pint of water

Method

1. 1

   Soak oranges in cold water for 24 hours.

2. 2

   Boil until tender, then discard water.

3. 3

   Make syrup with sugar and water, perforate oranges, and boil in syrup.

4. 4

   Jar when syrup is thick enough.

Nutrition per serving

As published

This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 33. The excerpt below is the record exactly as published.

two pounds of loaf sugar and a quart of water. After making the syrup, boil the peppers in it for fifteen minutes, then put them in a jar and pour the syrup on them. Every other day pour off the syrup, boil it, and pour it back on the peppers; con- tinue until the syrup is thick enough. Sea- son with extract of lemon or mace. The peppers may require rather more than fif- teen minutes for boiling in water and in the syrup. (146) JANE HAMILTON'S RECIPES CRAB APPLE. Pare the crab apples and weigh them. To a pound of fruit put a pound of sugar and a quart of water. Put the parings with a few crab apples, cut into quarters, and the water into a skillet; boil for half an hour. Strain the juice through a coarse cloth, put in the sugar, and make the syrup; then put in the fruit and boil it until perfectly done (it will turn a pretty red). Take it out and let the syrup remain until it becomes a thin jelly. When both syrup and fruit are en- tirely cold put them into jars and cover closely. This fruit should be preserved early in October, when firm or hard. Always gather it from the trees and select those apples that are of middle size. The apples should be laid in a dish to get cold and the syrup put into a bowl until it is cold. DAMSON. Pick the stems off the damsons and weigh them. To one pound of fruit put (147) JANE HAMILTON'S RECIPES three-quarters of a pound of brown sugar. Stew them until they are done, stirring them all the time and taking out the stones; put them into a jar and cover closely. Put the damsons to stew without the sugar; after the skins have burst and the juices run out add the sugar. 999 FIG. Gather the figs before they are perfectly ripe, with a short stem, slit them on one side, and soak in lime water three or four hours, then soak in water until they lose the taste of lime. Make a syrup of loaf sugar, one pound of sugar, and one pint of water to one pound of fruit. After the syrup has boiled a short time drop in the figs and boil until done. GREEN SWEETMEAT. Peel the melons and lay them in salt water for four or five days, changing the water every other day. Green them with alum (148) JANE HAMILTON'S RECIPES and grape leaves; then throw them in cold water for twenty-four hours, changing the water once. Boil them in water until you can stick a straw through them easily; then throw them into a tub of ice water, chang- ing the water to take out the alum. Weigh the melons, and to each pound put two pounds of loaf sugar and one quart of water ; make your syrup, and season with ginger, extract of lemon, or mace. If you season with extract of lemon (then soak them in cold water twenty-four hours) or mace, do not put it in until you have boiled the syrup for the last time, then put it in just before pouring on the sweetmeats. If you season with ginger beat some white ginger fine, tie it in a little piece of muslin, and let it boil in the syrup the last time it is boiled, until there is a strong taste of ginger. Boil the melons in the syrup about half an hour, then put them in jars and cover close to keep in the steam. Every other day pour off the syrup, boil it, and pour it back on the melons. Repeat this process until it (149) JANE HAMILTON'S RECIPES is thick enough. The last time the syrup is boiled let it get cold before the jars are covered. If you preserve the glass melons be sure they are not too tender. Take out the seeds after they have been greened and are cold. 999 LEATHER — APPLE, PEACH, AND PEAR. Peel the fruit and stew it with a sufficient quantity of water until it is perfectly done, then pass it through a colander so as to avoid having hard bits in the fruit. Sea- son the apples with ginger; the pears and peaches are best without seasoning. Sweeten to taste with brown sugar. Rub butter (without any salt on it) on the bottom of long dishes and spread the fruit on them in layers about a third of an inch thick, and set them in the sun to dry. After the fruit has dried on the upper side turn it over carefully, and when it has dried suf- ficiently on that side turn it over again, and JANE HAMILTON'S RECIPES keep turning it until it is perfectly dry. Always take it in at night. When it is quite dry put it away in jars with a little powdered loaf sugar put between the pieces of leather. MARMALADE — PEACH, PEAR, AND QUINCE. To one pound of pears put three-quarters of a pound of brown sugar and a gill of water; quinces take about half a pint, and peaches half a gill. Put the fruit and water in a brass vessel and let it stew about an hour, or until it has become a jam. Do not put the sugar in until the fruit has been stewed soft; stir the fruit constantly after you put in the sugar. When the marma- lade is done put it into jars, and when it is perfectly cold cover the jars closely. 9¥9 ORANGE. Select good oranges as fresh as possible; lay them in cold water for twenty-four hours, JANE HAMILTON'S RECIPES changing the water once. Then put them in cold water and boil them until a straw can be darted through them. Throw away the water in which the oranges are boiled, as it has a bitter taste. Make a syrup of two pounds of loaf sugar and a pint of water to a pound of oranges

Cook this with the app: pantry check, scaling, and the assistant.