Peel off the yellow rind thinly, rub with salt, and leave for half an hour. Then pour boiling water over, and when cold make a few incisions in each orange and press out the seeds. Put into fresh water and leave overnight. Next day cook for about 15 minutes, remove from water and put into boiling syrup, using the same weight as fruit, and two cups of water to every cup of sugar. Cook for about 3 or 4 hours until fruit is clear and syrup thick. Oranges may be cut in half if desired.
Grate the rind of the oranges and lay the fruit in cold water for three days and nights, changing the water each day. Make four incisions in the side, and gently press out the pips. Put oranges into boiling water and cook until tender. Make a syrup of sugar and water, allowing the same amount of sugar as fruit, and two cups of water to every cup of sugar. Put the oranges into the syrup after they have been drained from the water and cook gently for 3 or 4 hours or until they are quite clear and transparent. Fill into the jars, and, when cold, put on covers securely.
Take Navel Oranges and cut into rounds half an inch thick, cover with water, and allow to stand until next day, then cook until tender. Lift the slices gently out of the water without breaking, strain the water and make a heavy syrup by adding the same amount of sugar, then cook the slices in the syrup until clear and transparent. Put into dry sterile jars, adjust the rubbers and lids, and seal tightly.