Lebanese Butter Orange Preserve Recipe


2 1/2 lbs. bitter orange (green about the size of a walnut)
2 lbs. sugar
1 pt. water
2 tbs. lemon juice
8 oz. lime solution, dissolved in 4 pts. of cold water
5 pts. water for boiling oranges.

First Method:

Boil oranges in an aluminum pot until they are done. Cool, then take out the core of each and take out its seeds. Soak lime in water until its solution is clear. Strain this solution over the oranges which have been put in an earthenware pot. Soak thus for 48 hours. Wash well in cold water.

Prepare syrup by meeting sugar in cold water. Boil it till foam appears. Skim foam then pour syrup over oranges. Let all boil together till syrup thickens. Add lemon juice and boil a minute or two longer.

Remove from heat and cool. Pour and store in glass jars.

Second Method:

Remove the seeds from oranges by using a corer. Pre-boil bitter oranges; do not let them get done.

Pour out the water in which it was boiled and rinse it twice in cold water. Return oranges to lime solution and leave it there 2 hours. Lift it from this solution, wash it again twice in cold water and return it again to lime solution. Repeat this several times during few days until all bitterness has gone out of the oranges. Prepare ordinary syrup (review no. 392) by allowing 5 1/2 lbs. sugar for every 100 bitter oranges (each about the size of a walnut). Add oranges to the syrup after you stop boiling it and leave it in the syrup 24 hours. Remove oranges from syrup and boil the syrup again then return the oranges to it with the addition of a dash of ground cloves. Boil well together and put it in glass jars while hot. When it cools seal the jars tightly.

To prepare lime solution:
Take lime and soak it in cold water for 24 hours. The water then becomes clear. Use the clear water only.

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