Ingredients:
- Sweet orange – 1
- Lemon – 1
- Water – 400 ml
- Sugar – 250 g
Method:
- Wash orange and lemon thoroughly with fresh water.
- Pat dry the fruits, slice their outer layer (zest) using a peeler, cut the sliced outer layer into thin strips (about 1 inch) and keep aside.
- Cut the fruits into half and squeeze the juice.
- In a bowl, add juice, cut peel strips and 250 ml water.
- In another bowl, add waste peel with white pith, seeds and remaining water.
- Keep the two bowls in refrigerator overnight.
- The next day pressure cook the contents separately.
- Allow them to cool.
- Squeeze out the juice from the contents with waste white pith and seeds.
- Add this juice with real juice (with cut peel strips) and measure the total quantity.
- Bring it to rapid boil, add sugar (adding sugar depends on your taste) and simmer for about 1-1 1/2 hours or till it reaches the jelly point.
- Jelly point is judged by the thick consistency of the boiling liquid (when you take the juice in a spoon and tip, it forms a coating).
- Turn off heat and allow them to cool.
- Store in a sterilized container and refrigerate.
- Serve with bread toast.
