Orange 'n' Gin Jelly

1. Chop fruit roughly and place in large saucepan with 3 litres water. Cover, bring to boil and simmer until pulpy (about 40 minutes).
2. Put pulp and juice into a Jelly Bag or calico bag and suspend over a large bowl and allow to drip freely overnight.  Dont be tempted to squeeze the bag or your jelly will be cloudy.
3. Measure juice into a preserving pan and put aside a cup of sugar for each cup of juice.
4. Bring juice to the boil; remove from heat and stir in the sugar until dissolved.
5. Return to heat and boil briskly until it reaches setting stage.  From time to time skim off the froth that forms.
6. As it gets close to setting stage slosh in about a cup of gin. When you drip mixture from a wooden spoon and 2 drips connect it's ready to set.
7. Once at setting stage remove from heat and pour into small jars and seal. Sometimes I add a slice of blanched lemon to each jar.
8. This is equally delicious on toast or with creamy Brie or blue cheese - and Pinot Gris. The pulp residue goes into the compost bin.
9. Unless you have some knowledge of jelly Edmonds Cookbook is an excellent guide.

Sent in by Liz Burnside