• 1.75 kg/4 lb cooking apples
• 3–4 sweet oranges
• juice of 1 large lemon
• granulated sugar (see method)

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 jelly bag.

Cut the white pith away from inside the reserved peel. Cut the peel into neat strips and then shred very finely. Discard any uneven bits; these could be added to the apples while simmering. Put the shredded peel in a saucepan and add water to cover generously. Simmer gently, covered with a lid, until the peel is quite soft and tender – about 1½ hours. Then strain and reserve the peel. Meanwhile measure the strained juice from the apples back into the preserving pan – there should be about 2.25 litres (4 pints).

Add 450 g (1 lb) sugar for each 5.5 dl (1 pint) juice. Stir over low heat to dissolve the sugar, then boil briskly for 15 minutes, skimming well to clear the jelly. Add the cooked shredded peel and continue boiling for a set – about 5 minutes more. When a set is obtained draw off the heat. Cool for about 30 minutes, stir the jelly to distribute the peel evenly and pour into clean dry pots. Cover when hot and seal when cold.