December 2016

Made the usual GH pressure cooker method using 3lb Seville oranges which had been in the freezer for a year, plus 3 Meyer lemons and the juice from a “bald” ordinary lemon, in case the oranges had lost some their flavour. 6lb sugar, 3 pints water.


Instead of cutting up the peel with a knife and fork, I used the Julienne blade of the Kenwood processor which worked a bit better than the slicer as the pieces of soft peel did not have to be aligned so carefully.

Made 12 Bonne Maman (10oz) jars plus a small bowl of scrapings.