Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      2 lb Sour oranges (about 6 med.          3 lb Sugar 
           -sized)                           1/2 ts Salt 
      2 qt Water                           
  
  From: Arizona Cookbook 
   
  Remove the peel from two oranges. Slice this peel very thin and cover with 
  water. Boil until tender, adding additional water as it boils away. (Change 
  the water often if the flavor becomes too bitter.) 
   
  Peel the remaining oranges (the peel may be stored in freezer for later 
  grating uses). Boil the pulp in 2 qts. water until very soft. Strain 
  through a bag with pressure. Re-strain without pressure. Mix this juice 
  with the drained peel, the sugar, and the salt and boil until the jelly 
  stage is reached. Let stand until slightly cool. Stir and pour into hot 
  sterilized jars and seal with paraffin.