2/3 cup sugar
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
4 egg yolks
1 cup orange juice
¼ cup lemon juice
125 g (4 oz) butter
1 teaspoon gelatine
2 tablespoons water
30g (1 oz) mixed peel.
Put sugar, lemon rind, orange rind and egg yolks into top of double saucepan and stir until combined.
Gradually add strained orange juice and lemon juice, stir until combined. Add chopped butter.
Place pan over simmering water and stir until mixture thickly coats the back of a wooden spoon.
Sprinkle gelatine over cold water, sir until combined.
Add gelatine mixture to orange butter, stir until gelatine is dissolved.
Allow to cool, then add finely chopped mixed peel.
Pour into hot sterilised jars; seal. Store in refrigerator. Makes approximately 2 ½cups.