1 kg (2 lb) Seville oranges
1 small lemon
2.75 to 4 litres (5 to 7 pints) water
6 lb (2.75 kg) sugar
25 g (1 oz) dark treacle (molasses)
8 oz (225 g) crystallized ginger, chopped (optional)
1 small lemon
2.75 to 4 litres (5 to 7 pints) water
6 lb (2.75 kg) sugar
25 g (1 oz) dark treacle (molasses)
8 oz (225 g) crystallized ginger, chopped (optional)
method
1. Scrub the fruit, then cut it in half and squeeze out the juice into a preserving pan.
2. Remove the pips and fibrous membranes and tie these in a piece of muslin. Add to the pan.
3. Finely shred the peel without removing any of the white pith and add to the pan with the water.
4. Bring to the boil and simmer gently for about 2 hours or until the peel is very soft and the contents of the pan are well reduced.
5. Remove the muslin bag, squeezing out the juice against the side of the pan.
6. Add the sugar and treacle and stir to dissolve, then return to the boil and boil until setting point is reached.
7. Add the ginger, if using. Skim off the scum and leave to stand for 4 to 5 minutes for the peel to settle.
8. Pot as usual.
2. Remove the pips and fibrous membranes and tie these in a piece of muslin. Add to the pan.
3. Finely shred the peel without removing any of the white pith and add to the pan with the water.
4. Bring to the boil and simmer gently for about 2 hours or until the peel is very soft and the contents of the pan are well reduced.
5. Remove the muslin bag, squeezing out the juice against the side of the pan.
6. Add the sugar and treacle and stir to dissolve, then return to the boil and boil until setting point is reached.
7. Add the ginger, if using. Skim off the scum and leave to stand for 4 to 5 minutes for the peel to settle.
8. Pot as usual.
serving amount
makes 4.5 kg (10 lb)
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