WHOLE ORANGE PRESERVE

Waikato Times, Volume 125, Issue 20906, 11 September 1939, Page 4

WHOLE ORANGE PRESERVE

To make whole oramge preserve take 12 navel oranges and grate off the yellow rind very thinly. Soak the oranges overnight in salt water, using two tablespoonfuls sa-Jt to a quart of water. Next day, rinse well in several waters; make four slits in the sides and leave in fresh water for three hours. Then place o’Ker the lire and boil in water to which bicarbonate of soda has been added, -sallowing 2 teaspoonl'ul bicarbonate of soda to three pints of water. When tender enough for a. fork to pierce easily, drain and plunge in icecold water, then place on a wire cake rack till well drained. In the meantime, prepare a syrup as follows: Put same amount of sugar as fruit into a preserving pan, ackl 4 cup water to every cup sugar, usjiag the strained water in which the oranges were boiled. If liked, aud a little lemon juice. Stir till sugar is dissolved, then strain through a wire strainer lined with cotton wool. He Larn to the lire and bring to the boil. Add fruit and boil rapidly until the oranges are clear and transparent and the syrup thick. Put into ill y, sterilised jars. Adjust rubber rings and lids ai&d sterilise in boiling water lor 10 to ko minutes.