6 oranges. 4 lbs. (8 cups) sugar. 2 lbs. seeded raisins. 6 lbs. ripe grapes.
Cut off the thin rinds from the oranges and chop with the raisins. Skin and seed the grapes and then cook until tender, add the skins, cook for fifteen minutes, add sugar, raisins, orange peel, and strained juice from the oranges.
Cook gently until thick, then seal in jars.
4 oranges. 1 1/2 lbs. peaches. Sugar.
Peel, remove seeds and white portions from the oranges, then nearly cover with boiling water and allow to stand over night.
Wash the peaches, nearly cover with boiling water, and allow to stand over night. In the morning remove the skins and pits.
Put the oranges and the peaches, with the liquor from both, in a preserving pan, and cook for thirty minutes. Then add an equal quantity of heated sugar and boil until thick, stirring frequently.
Pour into glasses and seal.