Ingredients (3)
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3.00 kg
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naartjies
|
|
3.00 kg
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sugar
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3.00
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water
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Method:
1. Peel naartjies very thinly, taking care not to break skin. Make 5 incisions, equidistantly, in sides.
2. Cover with cold water and soak for 3 days, replacing water on second day.
3. Boil fruit in fresh water to cover until tender but not broken.
4. Proceed as for orange preserves but, when thinning syrup after clarifying, add 1,5 litres (6 cups) extra water.
TOTAL KILOJOULE COUNT: 50 790 kJ (12 140 Cal).
Makes 2 to 3 jars.
