Take thick rind oranges pare or grate them very thin lay them in water
3 or 4 days then boyle them tender in fair water then take them out and
put them into a pan of cold water all night next day dry them with a
cloth put them into so much clarified Sugar as will cover them so let
them boyle soberly close cover’d now and then turning them then let
them stand in an earthen pann all night the next day set them on the
fire again & when you see them look clear & tender then pour them into
a Sive and let your sirrop drain from them then put a quart of apple
water into that sirrop and a pound of fresh Sugar & that will make your
oranges lay in quaking jelly when it boyled with the other sirrop.