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1
Slice peel from fruit. Remove any white pith and reserve. Using a sharp knife, thinly slice peel.
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2
Juice the fruit, reserving the seeds.
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3
Combine reserved pith and seeds in cheesecloth, tying into a pouch with kitchen string to secure. Soak in 2 cups water with peel overnight.
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4
Combine cheesecloth pouch, soaking liquid with peel, 1 cup water and juice in a large, heavy-bottomed saucepan. Bring to a boil on medium and cook, 5-10 mins, until peel softens. (A layer of foam will form on the surface during cooking. Skim off with a metal spoon and discard.)
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5
Preheat the oven to 350u00b0F. Line baking pan with parchment paper. Spread sugar on pan. Bake 5 mins, until heated through.
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6
Remove cheesecloth pouch, squeezing excess liquid into saucepan. Add warm sugar. Stir on low heat until sugar dissolves.
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7
Bring to a boil. Cook 30-35 mins until setting point is reached, stirring occasionally during the last 10 mins to prevent sticking to the bottom of the pan.
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8
Pour into hot sterilized jars and seal immediately. Store in a cool dry place. Once opened, store in the refrigerator.
