Ingredients
3lb (1.4kg) seville oranges
Juice of 1 lemon
6lb (2.7kg) Jam Sugar
6pts (3.4ltr) water
Method
- Halve oranges, squeeze out juice and pips. Tie pips in muslin
- Coarsely or finely shred orange skins, place in a preserving pan with orange and lemon juice, water and muslin bag
- Simmer gently for 1 ½ hours or until peel is tender and liquid is reduced by half, remove muslin, squeezing well
- Add sugar and stir until dissolved, bring to boil and boil rapidly for 4 minutes, or until setting point
- Remove from heat, skim off scum, leaved to stand for 10 to 15 minutes to cool slightly until thin skin begins to form
- Stir gently then pot in warmed jars and seal
Makes about 10lb (4.5kg) |
