5 Seville oranges

5 pints (2.751) water

3 lb (1.5 kg) cooking apples

6 lb (2.75 kg) sugar

8 oz (250 g) crystallized ginger 1/4 oz (15 g) ground ginger

Cut the oranges in half and squeezthe juice into a preserving pan. Tak out the pips, tie them in a piece c muslin, and suspend the bag in th pan. Shred the peel and flesh finel and put into the pan. Simmer for IV hours. Remove the muslin bag squeezing out any juice, and discarthe pips.

Peel and core the apples, and slic them thinly. Cook with 4 tabic spoons water until a puree i formed. Mix the apple puree wit the oranges, and stir in the suga over low heat until dissolved. Cl the crystallized ginger into sma pieces and add to the pan with th ground ginger. Bring to the boil an boil hard for about >15 to 20 minut to setting point. Remove from th heat and leave to stand for minutes. Stir well, before pourin into hot jars and covering.

Makes about 10 lb (4.50 kg)



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