Self-Preservation 3 (Get rolling)

When you’ve squeezed out all the pectin, add it to the larger pan (containing the peel) and stir thoroughly. Add all the sugar, stir until it has all dissolved.

Boil in batches in a wide pan (ideally a ‘preserving pan’ - with angled sides to stop it boiling over). A jam thermometer in the pan tells you when it’s getting close to the important ‘setting point’. However, you really need to get each batch to a ‘rolling boil’. The look of that rolling boil really matters! It should look like a homogenous ‘mesh’ of tiny bubbles.

Now for the crinkle test...