Bitter Lemon Jelly
This refreshing preserve could be used for breakfast instead of marmalade.
1 Kilogram Lemons (2 1/4 lb)
3 Seville oranges, or other bitter oranges
2.25 Litres Water (3 3/4 pints)
Makes 6 medium jars
Wash the fruit, remove the peel with a potato peeler, roughly chop the peel and put to one side. Working on a large dish to catch the juices, chop up the fruit, collect the pips and tie them into a muslin bag with the peel. Put the fruit, muslin bag, juices and water into a preserving pan. Simmer for 2 hours after which time retrieve the muslin bag and put it to one side, turn the contents of the pan into a jelly bag and leave to drain until all the juice is through – do not prod or poke.
Measure the juice gained and for every 600 ml (1 pint) take 450g (1 lb) warmed sugar. Return the juice to the pan and heat to boiling point. Add the sugar stirring well until it has dissolved. Pop the muslin bag into the pan and bring quickly to the boil. Boil hard for 5 minutes by which time a set should be obtained. Remove the bag. Skim. Allow to cool for 30 minutes. Pot and seal.