Makes 900g/2-3lbs

Preparation time 30 mins to 1 hour

Cooking time over 2 hours

12 Seville oranges
water (see below for amount)
granulated sugar (see below for amount)


1. Cut and squeeze out juice from oranges. Remove pips and put into a separate jug, cover with 570ml/1 pint of cold water, and leave to one side.
2. Shred and weigh oranges. Put 570ml/1 pint water to every 450g/1lb oranges including the pip water into a large pan with the oranges and leave overnight.
3. Sieve pips and put into a muslin bag tied securely. Add to oranges, bring to the boil and simmer for 2-3 hours until rind is soft. Leave overnight to cool.
4. Measure pulp and water. For every 570ml/1 pint add 450g/1lb granulated sugar. Bring to the boil, stirring to prevent sugar burning. Simmer for 1 hour. Test for consistency: take a little out, put on a plate, if it wrinkles when you push your finger across it, you have a set. Leave to stand for ½ to ¾ hour, then stir, this distributes the peel evenly in the jar.
5. Pot into sterilised jars, seal and label.
6. Store in a cool dark place.

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