Chef Norman Heath (Radisson Blu Hotel)
5 cups of navel orange rinds with most of the pith removed, cut into strips
5 cups of sugar
5 cups of liquid: 1/3 water 2/3 orange juice
Method
In a saucepan combine rind, water, juice and sugar.
Bring to the boil.
Mixture needs to reach 110°C.
Remove from the heat.
Allow to cool for a bit.
Put mixture in jars.
Use sterilised jars.
The mixture should be a little warm so that the jars will seal properly.