To preserve Oranges or Lemons in Jelly

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806

Source: New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (12)

the pulp quite clear without cutting the rind ↝ Orange, raw [Citrus fruits]
Tie each separately in muslin, and lay them in spring water two days, changing twice a day; in the last boil them tender on a slow fire.
spring water ↝ Water, tap [Tap water]
To every pound of orange, weigh two pounds of double refined sugar
and one pint of water ↝ Water, tap [Tap water]
the juice of the orange ↝ Orange, raw [Citrus fruits]
Pare and core some green pippins ↝ Beet greens, raw [Vegetables and Vegetable Products]
to every pint put a pound of double refined sugar
the peel and juice of a lemon ↝ Lemon peel, raw [Fruits and Fruit Juices]
the peel and juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
The bits cut out must go through the same process with the fruit. ↝ Orange, raw [Citrus fruits]
Cover with brandy paper.

Instructions (19)

Cut a hole in the stalk part of the orange/lemon, the size of a shilling, and with a blunt small knife scrape out the pulp quite clear without cutting the rind.
Tie each fruit separately in muslin.
Lay the fruit in spring water for two days, changing the water twice a day.
In the last water, boil the fruit tender on a slow fire.
Observe that there is enough water at first to allow for wasting, as the fruit must be covered to the last.
To every pound of orange, weigh two pounds of double refined sugar and one pint of water.
Boil the sugar and water together with the juice of the orange to a syrup.
Clarify the syrup, skim well, and let it stand to be cold.
Boil the fruit in the syrup for half an hour.
If the fruit is not clear, repeat the boiling in syrup daily until it is done.
Pare and core some green pippins.
Boil the pippins in water until the water tastes strong of them; do not break them, only gently press them with the back of a spoon.
Strain the water through a jelly-bag until quite clear.
To every pint of this strained apple water, add a pound of double refined sugar, the peel and juice of a lemon.
Boil this mixture to a strong syrup.
Drain off the syrup from the apple jelly.
Turning the whole upwards in the jar, pour the apple jelly over the preserved fruit.
The bits cut out from the oranges must go through the same process with the fruit.
Cover the jar with brandy paper.

Original Text

To preserve Oranges or Lemons in Jelly.

Cut a hole in the stalk part, the size of a shilling, and with a blunt small knife scrape out the pulp quite clear without cutting the rind. Tie each separately in muslin, and lay them in spring water two days, changing twice a day; in the last boil them tender on a slow fire. Observe that there is enough at first to allow for wasting, as they must be covered to the last. To every pound of orange, weigh two pounds of double refined sugar, and one pint of water; boil the two latter together with the juice of the orange to a syrup, and clarify it, skim well, and let it stand to be cold; then boil the fruit 208in the syrup half an hour; if not clear, do this daily till they are done.

Pare and core some green pippins, and boil in water till it tastes strong of them; do not break them, only gently press them with the back of a spoon. Strain the water through a jellybag till quite clear; then to every pint put a pound of double refined sugar, the peel and juice of a lemon, and boil to a strong syrup. Drain off the syrup from the fruit, and turning the whole upwards in the jar, pour the applejelly over it. The bits cut out must go through the same process with the fruit. Cover with brandy paper.

Notes

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