INGREDIENTS

1.2 kg oranges, scrubbed, halved lengthways, thinly sliced crossways

8 cups water

8 cups white sugar, approximately

• Step 1
• Place orange and water in a large glass or ceramic bowl. Cover with plastic wrap and leave to stand overnight.

• Step 2
• Transfer to a large saucepan. Bring to the boil over medium heat. Reduce heat and simmer for 1 hr or until reduced by about one-third.
• Step 3
• Cool slightly, then measure the mixture and add 1 cup of sugar per cup of fruit mixture. Stir over low heat until the sugar dissolves. Increase heat to medium-high and bring to the boil. Cook, skimming any dense froth from the surface with a large metal spoon, for 45 mins or until setting point is reached (see tips).
• Step 4
• Spoon into warm sterilised jars. Seal and label.

TIPS

To sterilise, wash & rinse jars and lids. Heat on a tray in the oven at 160oC until dry.

To test for setting point, chill a saucer in the freezer, place a tsp of mixture on the saucer then return to the freezer for 1-2 mins to cool. It is set if it crinkles when pushed with your finger. If it doesn't crinkle cook for another 5 mins, then repeat.

Store jars in a cool dark place un opened for up to 12 months. Once opened store in the fridge for up to 6 weeks.

recipe courtesy of Taste.com