Preparation:
Slice oranges very thinly; place in preserving kettle; add water to cover by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard.
Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapidly until mixture thickens and reaches gel stage, about 1 hour.
Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place.
Makes 11 1/2 pint jars.
Origin: Appeal (quarterly publication from Overwaitea Foods) |
