INGREDIENTS


Makes 2 litres, enough for 6 x 350ml jars

•907g oranges, zested

•1.8kg preserving sugar

•1 lemon

•2 litres of water

•Water (as needed)

• Mixed salad leaves, to serve

METHOD


Step 1 - Wash the oranges and lemon and cut in half

Step 2 - Squeeze out the juice and remove any pips. Put the pips in a large piece of muslin, with any bits of pith. Tie up to form a small bag

Step 3 - Shred the orange peel as finely as possible

Step 4 - Put the juice, peel, water and bag of pips into a preserving pan and bring to the boil

Step 5 - Simmer gently, uncovered, for two hours, until the peel is soft

Step 6 - Remove the bag of pips and allow to cool

Step 7 - Add the sugar to the pan and dissolve over a low heat. When it is completely dissolved, bring to the boil. Squeeze the bag of pips over the pan to extract all of the sticky jelly substance and stir well

Step 8 - Boil the mixture for 15-20 minutes, until it reaches settling point

Step 9 - Skim and leave to cool slightly

Step 10 - Stir again and pour into sterilised jars

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