Algarve Orange Preserve
This preserve uses flesh, juice and a controlled amount of peel. Blanching the strips first reduces harsh bitterness without erasing citrus fragrance.
- Yields
- 3 small jars
- Prep
- 30 min
- Cook
- 55–70 min
Ingredients
- 1 kg (4–5) Unwaxed oranges, ideally from the Algarve
- 600 g Sugar
- 50 ml Lemon juice
- 250 ml + extra for blanching peel Water
Method
Wash and scrub the oranges thoroughly. Remove thin strips of coloured rind from two, avoiding white pith, and cut into short threads.
Cover the threads with water, boil for 5 minutes and drain. Repeat once for a mild preserve; blanch only once for more pronounced bitterness.
Peel all the oranges, removing as much white pith and as many pips as possible. Cut the flesh over a bowl to retain the juice.
Put the flesh, juice, drained rind, sugar, lemon and 250 ml water in a wide pan. Simmer for 35 minutes, stirring occasionally.
Raise the heat slightly and cook for another 20–35 minutes, stirring frequently, until it reaches 104–105°C / 219–221°F or wrinkles on a very cold plate.
Rest for 5 minutes, stir to distribute the peel and pour into very clean jars. Cool, cover and refrigerate.