- 1.5Kg Seville Oranges
- Juice of 2 lemons
- 3kg Sugar
- 2 litres of water
The night before:
Put the sugar to warm by the oven. Put oranges and lemon juice in a pan and cover with the water. If the water doesn’t quite cover the oranges use a smaller pan. If necessary you can weigh the oranges down with a plate to keep them under the water. Bring the pan to the boil, cover and transfer to a pre heated oven, 120C. Leave overnight.
The next day:
Remove the fruit from the water and place in a colander, allow to cool enough to handle. Leave the liquid in the saucepan for the time being. Cut the oranges in half, scoop out the pips and pith and add to the saucepan. Bring to the boil for 6 minutes with the lid off. Strain the liquid through a sieve, pressing the pulp with a wooden spoon, Pour half the liquid into a large pan.
Cut the peel with a sharp knife as thin as you like it. Add half the peel to the liquid in the large pan with half the sugar. Stir over a medium heat until the sugar has dissolved then turn up the heat. Boil rapidly for 10 – 15 minutes until the setting point is reached. Leave in the pan for 10 minutes to cool a little then pot, seal and label. Repeat for the remaining batch.
