Peel enough thin rind from the oranges to weigh 4oz/125g, and cut into thin strips. Cut up the fruit and remaining peel and put into a pan with half the water and the lemon juice. Cover and simmer for 2 hours. Simmer the thin peel in 1 pint/500ml water until soft. Strain the liquid into the fruit pulp. Strain the pulp through a jelly bag and leave to drip for 15 minutes. Add the remaining water to the fruit pulp and simmer for 20 minutes then strain through a jelly bag overnight. Mix the two liquids together and stir in the sugar over low heat until dissolved. Add the peel and boil hard to setting point. Cool for 5 minutes and stir well. Pour into hot jars and cover.
© 1978 Mary Norwak estate. All rights reserved.