Categories: conserves, jams, jellies, preserves

Ingredients

• 2 large-size thin-skinned oranges, washed, cut in chunks and seeded
• 1 medium-size thin-skinned lemon, washed, cut in chunks and seeded
• 1 1/2 cups honey
• 1 1/4 cups water

Directions

1. Chop fruit fine in food processor, blender or with a sharp knife. (Fruit should measure 1 3/4 cups.) Place in 3-quart ring to boil over high heat. Reduce heat to medium.
2. Boil rapidly, stirring often, 20 minutes or until mixture is shiny and thickened. (Chill a sample to test; cook 5 to 10 minutes longer if too thin.) Ladle into hot sterilized jars; seal at once with 1/8 inch melted paraffin.
3. Refrigerate up to 3 weeks; freeze for longer storage.

4. make about 3 cups

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