2
lb (1kg) Seville oranges
4 pints (2 litres) water
1 lemon
4 lb (2kg) sugar
Cut oranges in half.
Squeeze out juice. Tie pips into a piece of muslin to suspend in a large
preserving-pan. Put orange juice in the pan with the water and juice of
the lemon. Slice the peel thinly and add to the pan.Simmer for about 11/2 hours until the peel is soft and the liquid is reduced by half. Take out the bag of pips and squeeze out any liquid into the pan. Stir in the sugar over low heat until dissolved. Boil rapidly, then, pour a spoonful on to a cold saucer, then leave to cool for 2-3 minutes. If the mixture wrinkles when pushed with a finger, it is ready. Cool for 15 minutes. Stir well, put into jars and cover.