On 2016-01-10 4:33 PM, Janet wrote:

> I cut the oranges in half, use the FP citrus juicer attachment to
> extract the juice, (juicer helpfully collects pips); winkle out any
> remaining pips (save them all) then use an FP medium slicing blade to
> shred the peels. Takes hours by hand and minutes in the machine. Then
> tie the pips in a pice of muslin, and put it in with the cooking fruit.
>
Other the the FP juicing, that it pretty much what I do. I ream then in
one of those juicer reamer doodads that that catches the juice and
seeds, then pour the juice through a sieve into the pot.


My recipe is pretty simple. It had been published annually in the
Toronto Star for years. Put the sliced peel, juice and bagged seeds
into a pot, add enough water to cover and simmer it for 2-3 hours until
the slices can be squished between thumb and finger. Then put equal
parts of the mash and sugar in a, bring it to a rolling boil and cook it
until it passes the cool saucer set test.