If you are so fortunate as to have an orange tree (or a generous neighbor, relative or friend with one), you may find yourself with a surplus of oranges. Here's one way to use them up. It works best with seedless or nearly seedless oranges.
12 thin-skinned oranges
Wash fruit; slice as thin as possible. Pick out any seeds and discard. Measure fruit. To each quart of sliced fruit, add 1-1/2 quarts of water. Cover and let stand overnight.
The next morning, cook very slowly until tender, perhaps 2 to 2-1/2 hours.Measure the cooked fruit mixture. Add two-thirds as much sugar. (In other words, for each cup of fruit mixture, add 2/3 cup of sugar.) Cook mixture rapidly, stirring often, until it sheets from a spoon in large drops or globs. This will take about 30 to 60 minutes, depending on the water content.
Pour into jars and seal. Makes approximately 5 pints.
Note: to preserve freshness and wholesomeness, do one of the following: