Bitter Orange Preserve Recipe

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Type: Bitter Orange Preserve Free Cooking Recipe – Greek

You got to try this!

Ingredients / Directions

* 1 kg fresh small green bitter oranges
or lemons
* 1.5 kg caster sugar
* 1 teaspoon lemon juice
* 500 ml water the fruit is picked when very young
before it matures
so it is of dark green color
round like a walnut
and still very aromatic
being closer to the perfume of the orange or lemon blossoms.
the fruit should be fresh and of equal size. Open a small hole at one end with a small sharp knife and remove the pips. In Greece
there is a special implement for this job. Immerse the fruit in cold water and when they have all been processed
wash and drain them. Place the fruit in a large saucepan
or a special jam pan
cover with plenty of cold water and cook until they become soft. Drain them and immerse in cold water. Leave to soak for 48 hour(s)
changing the water 8-9 times in the meantime
in order to get rid of their bitterness completely.
Bring the water and sugar to the boil
and simmer for about 5 minutes. Strain the bitter oranges
add to the syrup and simmer for a further 5 minutes. Remove from the heat and let them stand in the syrup for 24 hour(s). Bring to the boil again
add the lemon juice and boil rapidly without stirring until setting point has been reached. Let it cool. Store in sterilized jars and seal. Care must be taken not to overcook the fruit in the first stage of cooking. Keep in mind the additional stages of cooking in the syrup.

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