Oranges, or lemons, or grapefruit
- Thoroughly wash, then halve the fruit and remove the pulp.
- Boil the fruit for about 1 hour or until tender. Note: grapefruit needs several changes of water.
- Use the last water in which the peel has been boiled to make the syrup: 1 pt water to 1 lb sugar, with colouring to be added if desired. Dissolve the sugar in the water over a low heat, then bring to a boil.
- Put the peel in an earthenware bowl or glass jar, and pour the syrup over while still hot. Leave for 2 days.
- Drain off the syrup, dissolve another 8 oz sugar in it and simmer the peel in syrup until semi-transparent. The peel can be left in this thick syrup for 2 - 3 weeks.
- Drain off the syrup and place the peel on a rack to dry. Store in screw-topped jars.