• 1.75 kg/4 lb cooking apples
• 3–4 sweet oranges
• juice of

Wipe and quarter the apples. Cut away any bad parts and place in a preserving pan. Wipe and peel the oranges and, reserving the peel, cut the orange flesh up and add to the apples. Add the lemon juice and enough cold water to cover the apples. Bring up to the boil, then simmer for 1–1½ hours until very soft. Mash or squash the fruit to a good pulp. Strain the pulp and juice through a scalded je