Serves: 10(2 Votes)
1 lemon juiced
3 large oranges (Seville oranges are best)
1.1kg granulated sugar
- Halve the oranges and scoop out the flesh over a bowl. Put the skins aside for later.
- Process the flesh of the oranges (including the pips and pith) until it is really smooth and push the mixture through a sieve into a large, heavy-based saucepan.
- Add the juice of the lemon and the water to the pan.
- Scoop out as much of the pith left in the orange skins as possible and slice the rind into thin strips (or bigger if you prefer).
- Add the chopped rind to the pan. Bring the pan to the boil and then reduce to a simmer for 1-1.5 hours until the rind is very soft and the liquid has reduced by half.
- Add the sugar and stir until it has dissolved. Boil for 10 minutes and skim off any froth.
- Boil for another 10 minutes and test it by putting a drop onto a cold plate, put he plate in the fridge and if it sets into a jelly it is ready. If it is not set, boil for another 5-10 mins and test again.
- Allow to cool slightly and then pour into sterilised jars.
To sterilise jars, place them in a large pot and completely cover with cold water. Bring to the boil and then turn the heat down and simmer for 10 minutes.
Remove the jars from the water with tongs and place them upside down on a clean surface to dry.
Jam and chutney