Method:

1. Cut and squeeze out juice from the oranges, remove the pips and put them into a separate jug, add 570ml(1 pint) of cold water, and stand to one side.
2. Shred and weigh oranges. Put 570ml(1 pint) water to every 450g(1lb) oranges, including the pip water, into a large pan with the oranges and leave overnight.
3. Sieve pips and put into a muslin bag, tied securely. Add to oranges, bring to the boil and simmer for 2-3 hours until rind is soft. Leave overnight to cool.
4. Measure pulp and water. For every 570ml(1 pint) add 450g(1lb) granulated sugar. Bring to the boil, stirring to prevent sugar burning. Simmer for 1 hour.
Test for consistency: take a little out, put on a plate, if it wrinkles when you push your finger across, it is at its setting point. Leave to stand for ½ to ¾ hour, then stir, this will distribute the peel evenly in the jar.
5. Pour into sterilised jars, seal and label with date and description.
6. Store in a cool dark place.

Yields: 10 lb

• Solid Beech long handled Wooden Spoon.
  
• Deluxe stainless steel Jam Thermometer, 60°C to 220°C.
• Stainless Steel 9 litre Maslin Pan, graduated imperial and metric markings on the inside of the pan. Mirror polished inside and out. Loop and side handles and a 5mm sandwich base.
• Jam Strainer Kit, complete with folding legs and a jam straining bag.
• Spare Jam Straining Bag.
• Stainless Steel 14cm Jam Funnel.
• Heat sealing Jam Jar Covers. A set of 24 covers, waxed circles, rubber bands and plain labels.
• Traditional Stoneware 7 litre Mixing Bowl, with flattened side for easier mixing.