I have a thing against all bought in and processed foods – and this is a special opportunity for you.
This is one of England’s few culinary marvels. Making it is an intimate, extraordinary and bonding experience. But once made and bottled it will keep for the year. Serve on buttered toast for breakfast or added to any meat dish. I offer jars as a gold star cute presents to special girl friends – shining happiness!
This is enough to fill 6X12 oz jam jars.
- 12 Seville oranges*.
- 2 lemons.
- 3.5 lbs granulated white sugar.
- 2” ginger shredded.
- 12 cloves smashed.
- 1 teaspoon honey.
- Peel the oranges and lemons and slice the peel into ribbons and chunks.
- Squeeze the peeled fruit into a large piece of cheese cloth at least 2ft long, set over a large glass bowl leaving the pulp, pith and pips in the cheese cloth.
- Empty peel and fruit juice into a large saucepan.
- Tie up the cheese cloth to make an ad hoc bag and add to the saucepan.
- Add 4 pints of cold water.
- Simmer for one hour – the smell will be brilliant.
- Reserve the cheese cloth bag to cool in the glass bowl.
- Add the sugar, ginger, cloves and nutmeg.
- Bring to a rolling boil, adding all the juice you can squeeze out of the cheese cloth bag – then throw away the bag and its contents.
- Boil for 45 minutes and start testing for stickiness. A teaspoon of liquor should thicken and start to firm within a minute in your refrigerator. Test every 10 minutes till it is ready.
- Ladle into jam jars and seal. The whole house will be smelling wonderful by now.
*order from “The Orange Shop” on internet.”
All the best, James