Prep time Overnight soaking
Cook time 1 hour 30 minutes
Servings 4


3 Navel oranges

2 lemons

8 cups boiling water

1kg caster sugar (approx.)



Pour boiling water over fruit and soak for 5 minutes. This will remove any waxes attached to the fruit.

Using a speed peeler, peel citrus, removing as much white pith as possible from the peels (reserve a quarter of the pith for later). Then finely slice the peels into julienne and chop the fruit into chunks, reserving the pips

Tie the pips and the reserve pith in a piece of muslin cloth.

Place the fruit, julienne peels and muslin pouch into a large bowl and then pour boiling water over. Soak overnight.

The next day, discard the muslin and place the mixture in a large saucepan and bring to a to boil. Reduce heat and simmer for 1 hour.

Measure fruit mixture, allow 1 cup of sugar for each cup of fruit mixture there is. Return to the pot and stir until the sugar is dissolved.

Now bring to the boil until the jam reaches setting point, approximately 30 minutes (105C).

Remove from heat and let stand 5 minutes before pouring into sterilised jars.