7-8 half pint jars 6 Seville oranges (or other thin-skinned orange) juice of 2 lemons 8 cups of water 8 ounces of crystallized ginger, chopped 1 teaspoon of ground ginger 4 pounds of sugar
Remove orange zest and slice into fine slivers; remove pith. Halve oranges and lemons, remove seeds and squeeze the juice into a large bowl. Tie the seeds and pitch in a cheesecloth bag. Chop the oranges and put them and the bag in the bowl. Add the water, cover and leave for 24 hr. Put the contents of the bowl into a large preserving an; bring to a boil, then simmer for 1 1/2 hr. Remove the cheesecloth bag; add both gingers and sugar. Stir well; bring back to a boil and boil briskly for 10 min. Remove from heat and let cool for 5 min. Stir well again, then pour into hot, sterilized jars; seal and process in boiling water bath for 5 min.
