Keep in freezer till you have 675gm
(ask other peeps to save for you as well
)
Flavour obviously varies with combination of fruits, always tasty, no 2 batches the same!
Makes about 10lbs
675g mixed orange, grapefruit and lemon peel, washed
450g whole lemons
225g lime flesh only(no peel)
300ml water
2.7kg sugar
Place the peel in the pressure cooker and cook for 10mins at 15lb pressure. Leave to cool to room temperature.
Drain, retaining the liquid, and slice the peel when cool enough to handle. Set aside.
Cut the lemons into quarters, remove the pips and place in a muslin bag. (I use the bags out of the dried pea box!) Remove and roughly chop the flesh, slice the peel thinly.
Place in the pressure cooker. (Usually do this the other way round -or even put in first stage-easier to chop when soft)
Add lime pips and peel to lemon pips in muslin bag.
Chop lime flesh roughly and add to pressure cooker
Add another 300ml water and cook for 10mins on 15 lbs. Allow to cool to room temp.
Place all the cooked sliced peel in preserving pan. Squeeze muslin bag to extract all juice
mix together all retained juice and add sufficient water to make up to 1.4 litres
Add to the preserving pan, along with the sugar.
Heat until the sugar has dissolved. Bring to the boil and boil until setting point is reached.
Remove any scum
Allow about 5 mins to cool slightly (stops peel floating up)
Pour into cooled sterilised jars, seal whilst still warm, label when cool.
(ask other peeps to save for you as well
)Flavour obviously varies with combination of fruits, always tasty, no 2 batches the same!
Makes about 10lbs
675g mixed orange, grapefruit and lemon peel, washed
450g whole lemons
225g lime flesh only(no peel)
300ml water
2.7kg sugar
Place the peel in the pressure cooker and cook for 10mins at 15lb pressure. Leave to cool to room temperature.
Drain, retaining the liquid, and slice the peel when cool enough to handle. Set aside.
Cut the lemons into quarters, remove the pips and place in a muslin bag. (I use the bags out of the dried pea box!) Remove and roughly chop the flesh, slice the peel thinly.
Place in the pressure cooker. (Usually do this the other way round -or even put in first stage-easier to chop when soft)
Add lime pips and peel to lemon pips in muslin bag.
Chop lime flesh roughly and add to pressure cooker
Add another 300ml water and cook for 10mins on 15 lbs. Allow to cool to room temp.
Place all the cooked sliced peel in preserving pan. Squeeze muslin bag to extract all juice
mix together all retained juice and add sufficient water to make up to 1.4 litres
Add to the preserving pan, along with the sugar.
Heat until the sugar has dissolved. Bring to the boil and boil until setting point is reached.
Remove any scum
Allow about 5 mins to cool slightly (stops peel floating up)
Pour into cooled sterilised jars, seal whilst still warm, label when cool.
