|Water||3 Cup (48 tbs)|
|Caster sugar||2 Cup (32 tbs)|
Wash and peel oranges.
Remove pith from fruit and rind.
Cut rind into thin strips.
Place pith, cores and pips in a muslin bag.
Soak pulp, rind and muslin bag overnight in water in a 3-litre casserole dish.
Squeeze muslin bag into fruit to extract as much natural pectin as possible.
Cover; cook for 20-25 minutes on HIGH, or until peel is tender.
Stir halfway through cooking.
Stir in sugar.
Cook, uncovered, a further 20 minutes on HIGH.
Stir in Jamsetta and cook for 5 minutes on HIGH.
Test that jam sets before pouring into sterilised jars.