Ingredients :
- 1 kg Seville oranges
- 2 lemons
- 2 1/4 litres water
- 1 kg granulated sugar
- 250 grams muscovado sugar
- 550 grams demerara sugar
- 2 tbsp coffee extract
Method :
- Peel fruits so that you don"t get too much pith on the peels
- Juice fruit and add juice to the peel which will be minced to your preference.
- Reserve chopped peel and juice in maslim pan
- Make a bundle with pips and pith of the juiced fruit and a muslin cloth. Add to the preserving pan
- Add water to the pan and stand overnight
- Bring to the boil and simmer gently until peel soft and contents about halved.
- Add sugar and stir until dissolved
- Boil to set
- Add 1 tablespoonful of coffee extract at the point of setting and remove from hob.
- Pot and seal in sterilised jars.
- Heat treat in a water bath for 30 minutes at 85 C
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