Recipe and styling by Mari-Louis Guy&Callie Maritz for CRUSH.
Perfect for any cheese platter.
Prep 10 minutes
Cooking time 2 hours
Makes about 45 curls, or enough to fill 2 medium jam jars
1 lemon, cut in halve
2 ½ cups of sugar
2 cups of orange juice
1 cup of water
Wash the oranges, then top and tail each orange. Using a small pairing knife, cut vertical strips ( 6-8) depending on the
size of the orange. Peel with your hands. Scrape and cut off the excess white flesh ( pith). Roll into curls and secure with
a toothpick. Place in a saucepan and cover with water. Gently simmer for 1 hour. Strain. Combine the syrup
ingredients in a saucepan with high sides ( it tends to cook over). Squeeze the lemon juice into the syrup and also chuck
in the skins and pips. Add the curls and heat slowly. When it comes to the boil, cook for at least 1 hour or until the jam has reached setting point. Use the freezer test for this. Place a small plate in the freezer when you start on your jam. When you feel the jam is near setting, remove the jam from the heat so as not to overcook your jam, then place a small dollop of jam on the cold plate. Place it back in the freezer for two minutes. If after this a skin has formed over the jam, it is done.
Remove the curls from the jam, take out the picks. Strain out the pips and rinds, place the curls into sterilised jars and pour the syrup to the top.