- 17 bitter oranges
- 1500 grams (3,3 pounds) sugar
- ½ cup of orange bitter juice
- 3-4 drops of lemon juice
- 1 ½ glass of water
- 1 tablespoon of glucose
Fruit preserves in sugar syrup is a tradition in Greece. They are served in a small dish with a filled spoon and cold water. These “spoon sweets” are very healthy. Seasonal fresh fruits are boiled in water and sugar is added later on. The ingredients are few and simple. Only the procedure takes time and needs attention. Nowadays, they are used as toppings in yogurt or ice-creams. Here we are going to make one of the most favorite of this kind.
Peel gently the bitter oranges. Then we take only the peel of each one and cut it in fourths. Again we cut each one in fourths.
In a heavy pot we cover them with water. When the water starts forming bubbles, we drain them and add cold water again. We repeat the same process three times. Then we let them boil until they are soft. We do the toothpick test. We pierce two or three pieces with a toothpick. If they are ready they slip from it.
We add fresh water and let aside. We change the water every 3 hours, 3 times. We drain them and leave them a whole night. The procedure of changing the water so many times removes the biterness from the fruit.
The next day, in a heavy pot we place the 1 ½ glass of water plus the sugar and we bring to a boil. When the sugar starts to melt, we add the fruit. When the syrup is almost ready we add the drops of lemon and the ½ cup of bitter lemon juice plus 1 tablespoon of glycose.
The syrup should be thick. In order to check the thickness we place in a small plate with a little spoon 2-3 drops of syrup and we separate it in half. If the syrup does not slip and stays seperated is ready.
We remove the pot from the heat and let it. cool down .We store the sweet in glass jars.