Orange Peel Preserve Recipe (Glyko koutaliou Portokali)

An absolutely delicious orange peel preserve recipe! Bright, colorful, sweet and syrupy, this the perfect way to preserve the essence of this delicious fruit all year round! These delicious spoon sweets (preserves) are made with a variety of fruits depending on the season and can be preserved in the fridge for the whole winter! They are traditionally served on a silver tray with a glass of cold water to welcome a guest, as an indication of hospitality. Nowadays, they are most commonly used as dessert and ice cream toppings (preferably vanilla!).


  • 4-5 navel oranges (1kg/ 35 ounces)
  • 2 1/2 cups of water
  • 1 tbsp lemon juice
  • 1/2 cup glucose
  • 1 kg sugar (35 ounces)
  • 1 tsp vanilla extract


  1. To prepare this delicious orange peel preserve recipe, first start by preparing the oranges. Using a vegetable grater, trim them a little bit on the outside then wash them thoroughly and place them in a large pan. Pour in enough water to cover the oranges completely.
  2. Place the pan on high heat and bring to the boil. Boil for about 7 minutes, after the water starts to bubble, sinking the oranges in the water once in a while and turning them sides. Drain the oranges into a collander and cool them under cold running water. Rinse the pan with some water. Place the oranges back to the pan, and repeat the same procedure. You should repeat the boiling procedure 3 times, until the oranges have softened and most of the bitterness has been removed. Go ahead, the best way to know if your orange peel preserve is sweet enough is by giving it a taste!
  3. Place the oranges onto a cutting board and cut them into quarters and then cut each quarter into half (8 pieces each orange). Use scissors remove the pips and any leftover flesh from the inside of the orange (the white part).
  4. The essence of this sweet orange peel preserve recipe is nothing else than the syrup. Add 2 1/2 cups of water and 1kg sugar into a saucepan and boil for 5 minutes. Add the orange peel into the pan and boil for a further 15 minutes. While the oranges boil, some white foam will probably surface on the water. Skim the foam with a spoon each time it develops. Once done, let them rest for at least 8 hours or preferably, overnight.
  5. The next day, remove the orange pieces from the pan using a skimmer and set aside. Place the pan with the syrup back on the stove on high heat and boil until it thickens. Add the lemon juice, the glucose and the vanilla extract and boil for 1 more minute. Add the orange pieces and continue boiling, until the syrup is very thick and glossy. To check if the syrup for your orange peel preserve is ready, dip a spoon to the syrup and let it drip two drops over the two opposing sides of a plate. If the syrup spreads on the plate you should boil the preserve a little longer; if the drops stand firm the syrup is ready.
  6. Remove the pan from the stove and let your orange peel preserve cool down. I know it is hard to resist, but this delight is best enjoyed cold! And the last thing you want is a burnt tongue! The preserving process has thoroughly pasteurised the preserve and if stored in the right conditions, it can last for the whole winter. The best way to store your orange peel preserve is by pouring it into sterilised glass jars (boil them in some water for a few minutes) and cover when it has cooled down completely. Store into the fridge for 6 to 8 months.


  1. My yiayia would roll them up string them together

  2. Is this suitable foe water bath canning?


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