To Preserue China Oranges

This recipe for preserving 'China Oranges' dates to around 1610 and is attributed to Sarah Longe, a figure of the English gentry. The term 'China Oranges' refers not only to their exotic provenance but also to the prized nature of citrus fruits in early modern England, where they symbolized luxury and status. At the time, oranges were rare imported delicacies, primarily enjoyed by the wealthy. Preservation methods like this allowed families to showcase their sophistication and culinary know-how on the banquet table—especially during the winter months when fresh fruit was scarce. Such recipes underline England's growing curiosity for global ingredients and the increasing availability of sugar, which was quickly becoming a prized commodity. The primary preservation technique here—candied fruit in syrup followed by setting in apple jelly—reflects not just culinary ingenuity but also the fusion of native and imported food practices.

In the 17th century, this recipe would have been made in a large copper or brass cauldron suspended over an open hearth fire, controlled by adding or removing embers. Oranges would be handled with wooden spoons or metal tongs. Jelly would be strained through muslin or fine cloth bags. The finished preserves were likely stored in glazed earthenware pots or early glass jars, sealed with parchment or waxed paper. Timekeeping was approximate, relying on repeated boiling over 'ten days' rather than precise modern timers.