Oranges, to preserve.
Make a hole at the stalk end; take out all the seeds, but no pulp; squeeze out the juice, which must be saved to put to them, taking great care you do not loosen the pulp. Put them into an earthen pan, with water; boil them till the water is bitter, changing it three times, and, in the last water put a little salt, and boil them till they are very tender, but not to break. Take them out and drain them; take two pounds of sugar and a quart of pippin jelly; boil it to a syrup, skim it very clear, and then put in your oranges. Set them over a gentle fire till they boil very tender and clear; then put to them the juice that you took from them; prick them with a knife that the syrup may penetrate. If you cut them in halves, lay the skin side upwards, and put them up and cover them with the syrup.
Lemons and citrons may be done in the same way.