Categories: conserves, jams, jellies perserves

Ingredients

• 8 oranges
• 2 lemons
• water
• about 7 cups sugar

Directions

1. Wash and dry fruit. Remove peel ad slice very thin. Cover peel with water, cook 5 minutes and drain. Repeat twice. Remove seeds and core from pulp and slice thin. Add drained peel.
2. Measure and add 3 times as much water. Let stand overnight.
3. Cook 40 minutes, weigh and add an equal weight of sugar. Cook rapidly until syrup gives jelly test.
4. Pour into clean hot glasses and seal with hot lids and rings.

5. makes 12 (6 oz.) glasses

6. For a pretty effect, remove some of the white from the peel and cut remaining orange part into shapes such as fish, birds, or butterflies.

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