Preparation:
Cut the oranges into slices and remove the seeds.Squeeze the juice from the lemons and reserve the seeds. Tie all the seeds into a piece of cheesecloth. Put the tomatoes and oranges through a grinder or food processor until they are finely chopped. Place the chopped tomatoes and oranges in a non corrosive saucepan with the waterand cheesecloth bag, Bring to a boil, then reduce heat and simmer for about 45 mins. or until the orange peel is soft. Add the sugar and lemon juice to the pan, stirring until the sugar is dissolved. Return to a boil, lower heat to med. and cook until it is thick enough for a wooden spoon drawn through to form a channel. Stir occassionally so that it doesn't burn. Remove the pan from the heat and let the jam settle for a few minutes. Skim if necessary and remove the cheesecloth bag. Stirin the coriander. Ladle into hot, sterilized jars and sea |
