Method

Wash the oranges, then top and tail each one. Using a small pairing knife cut vertical strips (from the top downwards); depending on the size of the orange, you should be able to cut 6 – 8. Peel the slices away using your hands. Scrape and cut off the excess white flesh (pith). Roll into curls and secure with a toothpick.

Place a medium-sized saucepan over a medium heat. Add the rolled curls and water, ensure the curls are covered. Gently bring up to a simmer, and continue to cook for 1 hour. Once cooked, remove from the stove and strain the liquid away.

In a deep saucepan combine the syrup ingredients, sugar, orange juice and water, (it tends to cook over, hence the reason for a deep saucepan). Squeeze the fresh lemon juice into the syrup and also add in the skins and pips.

Add the curls and heat slowly. When it reaches a boil, cook for at least 1 hour or until the jam has reached setting point. Use the freezer test for this*.

Remove the curls from the jam and take out the toothpicks. Strain the pips and rinds out of the jam. Place the curls into sterilised jars, pour the jam into the jars and fill to the top.

*Bakers Bite: The Freezer Test – Place a small plate in the freezer when you start cooking the jam. When you feel the jam is near setting, remove from the heat and place a small dollop on the cold plate. Place it back in the freezer for two minutes. If after 2 minutes a skin has formed over the jam, it’s done.