Coniston’s minneola preserve

Gently scrape the rind of the minneolas with a fork or piece of glass. Cut a cross in the bottom of each minneola and place the fruit in a large bowl. Cover with water and soak for 1 day.
Pour off the water, cover the fruit with fresh water and soak for another day. Pour off the water once more and gently squeeze the fruit to remove excess water and pips.
Cut the fruit in half horizontally and cut into rough wedges. Place the fruit in a stainless steel saucepan.
Heat the sugar and water, stirring until the sugar has dissolved and bring to the boil. Simmer for about 5 minutes and pour over the fruit. Cool the fruit in the syrup overnight.
The next day bring the syrup and fruit to the boil and simmer slowly for 20 minutes. Cover and leave the fruit to soak in the syrup for 2 days.
On the last day add the lemon juice and slowly simmer the fruit until the syrup is golden and thickens slightly and the fruit is transparent.
Transfer to sterilised jars while still hot and seal immediately.
Makes about 1 litre of preserve.