Ingredients
Method
- Halve all fruit — squeeze juice into preserving pan through a sieve. Collect all pips in a tied muslin bag. Shred squeezed peel to preferred thickness — 2–3mm for fine-cut, 5–8mm for chunky.
- Add peel, juice, muslin bag, and water to pan. Bring to boil — reduce to simmer. Cook uncovered 1 hour 30 minutes to 2 hours until peel is completely tender — no resistance when pressed firmly between fingers.
- Remove muslin bag — squeeze firmly against pan to extract all pectin-rich liquid. Discard bag.
- Add warmed sugar and extra lemon juice. Stir over medium heat until every grain dissolves completely — no graininess on the base.
- Increase heat — bring to a vigorous rolling boil. Boil 15–25 minutes. Test at 15 minutes using the wrinkle test on a cold plate or 104–105°C on a thermometer. Continue boiling and testing until setting point is reached.
- Remove from heat. Stand 15 minutes — stir gently to distribute peel. Pour into warm sterilised jars. Seal immediately. Cool completely. Label and store.
Notes
Cook peel until completely tender before adding sugar — two hours is not too long.
Warm the sugar before adding — dissolves more quickly and reduces boiling time.
Use Seville oranges in season — January to March. Their pectin and bitterness are irreplaceable.
Muslin bag of pips is essential — pips are very high in pectin and give reliable setting.
Stand 15 minutes before potting — distributes peel evenly through each jar.
Sealed jars keep 12 months in a cool dark place.
