Myrtle Orange Preserve, or Home-Made Limes

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

Pluck the oranges before they turn yellow; they should be a rich dark green; cut a hole in the stem end and take out all the white pulp and seeds; scrape them carefully, grate the rind so as to break the oil cells, and allow the strong oil to escape. Wash them and throw them into strong salt and water; let them stay in it for three days, then soak them in fresh water three days. When you wish to preserve them you must boil them in clear water, slowly, in a brass kettle; cover them with a few orange leaves while boiling, which will green them, and boil until they are tender, then set them up to cool. Weigh as much sugar as you have oranges, and allow pound for pound; boil the syrup clear and then put in the oranges; boil gently for half an hour, or until green and yellow. Use only a silver spoon in making this preserve.