Ingredients
| |
Instructions
- In a large saucepan, simmer oranges, apples and water 1 1/2 hours or until orange peel is very soft. Strain through a jelly bag.
- Measure liquid. Measure 500g sugar for each 600ml juice.
- In a large saucepan, cook juice over low heat. Add sugar until dissolves. Increase heat; boil rapidly until jelly reaches 105c.
- Remove from heat. Remove scum.
- Cool for 5 minutes. Ladle into bowls or hollowed out orange halves.
Recipe Notes
You can ladle into hot jars and seal.
Makes 3/4 litre. Keeps for 3-4 months.
Ensure storage jars are well sterilised.
Share this Recipe