Wash the fruit, dry and cut in half. Squeeze out the juice and strain, keeping back pulp and pips. Scrape all the white pith from the skins, using a spoon, and put pips, pulp and white pith into a bowl with 2 pt. water. Shred the peel finely with a sharp knife and put this into another bowl with 4 pt. water and the juice. Leave all to stand 24 hr. Strain the pips, etc., through a muslin bag and tie loosely. Put the bag and strained liquor, the peel and juice into the preserving-pan and bring to simmering point. Simmer for 1½ hr. until the peel is tender. Remove from the heat and squeeze out the muslin bag gently. For a very clear jelly, allow to drip only. Measure 1 lb. sugar to each pint juice and allow the sugar to dissolve completely over a low heat. Bring to the boil and boil rapidly until a set is obtained (20–25 min.). Remove from the heat and cool until a skin forms on the surface. Pour into hot jars and cover immediately.
