Orange Jelly No. 2

Ingredients

• 4 pounds Oranges (sweet and ripe) (Select oranges with firm pulp where the skin peels easily.)
• 1 cup Water (Originally '1.5 pasher' (approx 6-8 oz).)
• 1 1/2 cups Sugar (Originally '3/4 sher' (approx 12 oz or 3/4 lb).)
• 1 whole Lemon (Juiced.)

Instructions

1. 1Select sweet, ripe oranges with firm pulp. Peel them and carefully remove all seeds and the thin white membrane (pith) from the segments, keeping only the inner pulp.
2. 2Place the prepared orange pulp in a tinned pot or an enamel vessel. Add the water, cover with a lid, and place over a slow fire. Stir occasionally with a wooden spoon to break down the pulp until it becomes completely soft and mashed.
3. 3Remove from heat. Wet a thick white cloth in water, wring it out, and use it to strain the pulp into a bowl. Squeeze the cloth tightly to extract all the juice from the pulp. Discard the dry residue.
4. 4Dissolve the sugar in the extracted orange juice. Add the juice of one sour lemon. Strain this mixture again through a wet muslin cloth into a clean tinned or enamel pot.
5. 5Place the pot on a slow fire, uncovered. As it cooks, carefully skim off any scum that rises to the top with a wooden spoon, taking care not to remove the clear jelly. When the jelly is nearing completion, foam will start to appear; settle it with the spoon and do not let it boil over.
6. 6When the mixture has reduced significantly (to about 2 pasher/cups in volume) and reached the setting point, remove from heat. Immediately pour into glass jars. Let it cool slightly; if a film forms on top, remove it. Cover the jars with a fine cloth and let stand until completely cold. The jelly will set firmly in 24 to 30 hours.