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Fine Jelly of Seville Oranges

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Ingredients 4 ingredients

  1. Oranges
  2. Cut
  3. Water
  4. 14 oz. sugar

Possible health benefits

General information, not medical advice.

  1. Orange High in vitamin C · Source of folate

    High in vitamin C · 71 mg per 100 g, 89% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Source of folate · 30 µg per 100 g, 15% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Nutrients per 100 g of “Oranges, raw, with peel”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Although we have appropriated this receipt to another work, we cannot refrain from inserting it here as well, so delicious to our taste is the jelly which we have had made by it.
  2. For eighteen full-sized oranges allow a pint and a half of water.
  3. Take off the rinds in quarters from ten of them, and then free them entirely from their tough white skin, and with a sharp knife cut them into rather thick slices, and put them with all the pips into the water.
  4. Halve the remainder of the fruit without paring it, and squeeze the juice and pips, but not the pulp, to the sliced oranges;
  5. and place them by the fire in an enamelled stewpan which they will not more than two-thirds fill.
  6. Heat and boil them gently between twenty and thirty minutes, then strain the juice closely from them without pressure, through a large square of muslin folded in four, or, if more convenient, pass it first through a very thin and delicately clean cloth, and afterwards through the folded muslin.
  7. Weigh and boil it quickly for five minutes;
  8. then for each pound stir gradually to it fourteen ounces of highly refined sugar, broken small or roughly powdered;
  9. and when it is quite dissolved, continue the boiling for a few minutes longer, when the preserve will jelly easily and firmly, and be pale and beautifully transparent, and most agreeable in flavour.
  10. Seville oranges, 18;
  11. of which 10 pared and sliced.
  12. Water, 1-1/2 pint, and juice of 8 oranges: gently heated and boiled 20 to 30 minutes.
  13. Juice boiled quickly 5 minutes.
  14. To each lb.
  15. 14 oz.
  16. sugar: 5 to 8 minutes.
  17. Obs.—On our second trial we had the very thin rind of three of the oranges stewed with the fruit, which we thought an improvement.
  18. The jelly in both instances was made, we believe, in April, when the fruit was fully ripe: earlier in the season it would probably require longer boiling.
  19. On one occasion it became quite firm very quickly after the sugar was added to the juice;
  20. that is to say, in three or four minutes.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Wooden spoon
  • Sieve