Orange Gelée

Wash the oranges and peel them

Cut the peel into fine strips and the pulp into small pieces

Cover with 6 cups of water and let it simmer

Cook slowly for 5 minutes

Let it rest in a cool place for 12 to 18 hours

Let it simmer again until the peel is soft

Mash the fruit and water, adding 1 tablespoon of sugar per cup of fruit

Fry quickly until thickened, lifting the spoon to stop it from falling

Place in sterilized containers

Fill to 1/2 cm above the top and seal hermetically