75ml lemon juice
Give your oranges a scrub under the hot tap and remove the little green buttons. Next chop the oranges into half and squeeze all the juice out of them into a large bowl. Next cut the peel into as fine strips as you can. It is worth taking your time, as the finished result will be much better. Of course if you like yours truly chunky then cut as you desire. Top up the bowl with 2.5 litres of cold water and leave to stand overnight.
Next morning put all of the wonderfully smelling mixture into a preserving pan. Bring it up to a boil and then simmer gently for 2.5 hours over a low heat. By this time the pith will be super soft. Now it is time to add the lemon juice and sugar. Keep stirring until all the sugar has dissolved. Turn up the heat till the mixture is at a rolling boil. After about 25 minutes test for a set. I use the plate test (see Hints & Tips) to establish my preferred consistency. Leave to cool for a good ten minutes to ensure that all the peel does not rise to the top.
Place in sterile jars and seal immediately. Store in a cool, dry place and it should keep for up to two years.