Orange Preserves

Ingredients

• one pound of fruit
• alum water
• syrup of one pound of fruit

Method

1. 1

   Cut a place out of one end of the oranges to remove the pulp.

2. 2

   Soak rinds in brine for 24 hours, then in water until fresh.

3. 3

   Soak in alum water overnight, then boil until tender.

4. 4

   Drain, make syrup, pour over fruit, let stand for 24 hours, then boil for half an hour and seal in jars.

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 23. The excerpt below is the record exactly as published.

Orange Preserves To preserve oranges whole, cut a place out of one end large enough to take the pulps all out with a tea^ spoon. Then place the rinds in brine for twenty-four hours; then soak them in water until fresh; soak in alum water one night, and boil in clear water until ten- der. Don't boil many at a time, for fear of breaking or mashing them. Drain them on a cloth, place in jars. Make syrup of one pound of fruit

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