1.5 kg Seville (or other) oranges
1.2 litres water
4 sprigs lemon verbena finely shredded
2.5 kg sugar (warmed)
Scrub fruit well, dry thoroughly and cut into quarters, remove pips, slice or shred very thinly.
Place in a preserving pan with water and cook gently, uncovered, until fruit is very soft.
Gradually add Jamsetta and warmed sugar, heat gently, stirring constantly until sugar dissolves.
Bring to the boil and boil vigorously for 15-20 minutes stirring occasionally.
Skim scum from the surface with metal slotted spoon , if necessary. Test for set.
Allow to stand for 5-10 minutes. Pour into warm, dry, sterilised jars and seal immediately
with Fowlers Kleerview Covers or Fowlers Preserving Wax