Ingredients

• 1 kg fresh small green bitter oranges, or lemons
• 1.5 kg caster sugar
• 1 teaspoon lemon juice
• 500 ml water

Instructions

• Open a small hole at one end with a small sharp knife and remove the pips. In Greece, there is a special implement for this job.
• Immerse the fruit in cold water and when they have all been processed, wash and drain them.
• Place the fruit in a large saucepan, or a special jam pan, cover with plenty of cold water and cook until they become soft.
• Drain them and immerse in cold water. Leave to soak for 48 hours, changing the water 8-9 times in the meantime, in order to get rid of their bitterness completely.
• Bring the water and sugar to the boil, stirring, and simmer for about 5 minutes.
• Strain the bitter oranges, add to the syrup and simmer for a further 5 minutes.
• Remove from the heat and let them stand in the syrup for 24 hours.
• Bring to the boil again, skim, add the lemon juice and boil rapidly without stirring until setting point has been reached.
• Let it cool.
• Store in sterilized jars and seal.