The Lumpy One
1.4kg (3lb) oranges, washed
Juice of 2 lemons
3.4 litres (6 pints) Water
2.7kg (6lb) sugar
What You Will Need:
Preserving pan (or very large saucepan), wooden spoon, muslin cloth/jelly bag (or tea towel), spoons, jars, time and a little patience.
Halve the oranges and squeeze out the juice & the pips.
Tie the pips, and any membrane, in muslin.
Slice the orange peel and put it in the preserving pan with the fruit juices, water and muslin bag.
Simmer gently for about 2 hours until the peel is soft and the liquid is reduced by half.
Remove the muslin bag.
Add the sugar and heat gently, stirring until it has dissolved.
Bring to the boil and boil the mixture rapidly for about 15 minutes.
Test for a set – (How to test for a set: at the same time as you begin cooking the fruit, place three or four saucers in the freezing compartment of the fridge. When you have boiled the jam for the given time, remove the pan from the heat and place a teaspoonful of the jam on to one of the chilled saucers. Let it cool back in the fridge, then push it with your finger: if a crinkly skin has formed on the jam, then it has set. It if hasn’t, continue to boil for another 5 minutes, then do another test. – Thanks Delia!)
When setting point is reached, remove from the heat and remove any scum. Leave to stand for 15 minutes, then stir gently to distribute the peel. Pot and cover. This recipe works just as well using lemons, if you’d prefer, or a mixture of the two fruits. You could also put a peeled, bruised chunk (2.5 oz/70g) of root ginger in the muslin bag – just to give it a bit of a ‘kick’!
This recipe has been adapted from The Good Housekeeping Cookery Book.
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All photos & text © Sue Sharpe 2014