INGREDIENTS:
4lbs (2kg) of oranges
2 lemons
15 cups granulated sugar
DIRECTIONS:
Cut an 8-inch square of double thickness cheesecloth; set aside.
Scrub oranges and lemons; cut out stem and blossom ends and any blemishes. Cut in half crosswise; squeeze out juices, dislodging seeds. Strain through sieve into large Dutch oven.
Place seeds and any membranes in centre of cheesecloth; bring up sides and tie with string. Add to pan.
On cutting board, stack about 3 halves of oranges and lemons; cut into 3 parallel strips. Cut crosswise into slightly less than 1/4-inch (5mm) thick strips. Add to pan along with any accumulated juices. Repeat with remaining halves.
Add 16 cups water; bring to a simmer over medium heat. Simmer, stirring often and pressing seed bag to release pectin, until peel turns to mush when pressed between fingers, 2.5 to 3 hours. Remove seed bag and let cool; squeeze juices into pan. Mixture should measure 15 cups; if not, add water to make up the difference or boil until reduced to this amount.
For each batch, in clean Dutch oven, bring 5 cups of the sugar and fruit mixture to full rolling boil, stirring. Boil vigorously, stirring constantly., until free of foam, thickened and setting point is reached, about 8 minutes.
Pour into sterilized 1-cup canning jars, leaving 1/4-inch headspace. Seal with prepared discs and bands. Process in boiling water for 10 minutes.
