* 1 kg fresh small green bitter oranges, or lemons
* 1.5 kg caster sugar
* 1 teaspoon lemon juice
* 500 ml water

Procedures :
The fruit is picked when very young, before it matures, so it is of dark green color, round like a walnut, and still very aromatic, being closer to the perfume of the orange or lemon blossoms. The fruit should be fresh and of equal size. Open a small hole at one end with a small sharp knife and remove the pips. In Greece, there is a special implement for this job. Immerse the fruit in cold water and when they have all been processed, wash and drain them. Place the fruit in a large saucepan, or a special jam pan, cover with plenty of cold water and cook until they become soft. Drain them and immerse in cold water. Leave to soak for 48 hours, changing the water 8-9 times in the meantime, in order to get rid of their bitterness completely. Bring the water and sugar to the boil, stirring, and simmer for about 5 minutes. Strain the bitter oranges, add to the syrup and simmer for a further 5 minutes. Remove from the heat and let them stand in the syrup for 24 hours. Bring to the boil again, skim, add the lemon juice and boil rapidly without stirring until setting point has been reached. Let it cool. Store in sterilized jars and seal. Care must be taken not to overcook the fruit in the first stage of cooking. Keep in mind the additional stages of cooking in the syrup.
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Category : Greek

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