Makes 8 – 10 lbs.
1.5 kg (3lbs) mixed citrus fruit
3.4 litres (6pints) water
2.7kg (6lbs) sugar
Prepare jars by washing and standing top down on a clean tea towel to dry.
I used oranges, clementines, lemons and a grapefruit - together they weighed just over 3lbs.
Wash and peel all the fruit then squeeze the juice of the oranges and lemons through a seive. Keep the pips and place the pith in a muslin bag.
Thinly slice the peel and roughly chop the grapefruit.
Put the peel, flesh, juice, water and muslin bag in a preserving pan. Simmer for one to one and a half hours until the peel is really soft.
Remove muslin bag and squeeze juices back into pan.
Add sugar and heat gently while stirring. Boil for about 15 – 20 mins the test for set. Remove any scum. Leave to stand for about 20 mins, stir to distribute the peel then pour into prepared jars.
We added whisky (about 3 fingers) to half of the batch. I don't drink alcohol but this really did make it taste lovely!