Peel fruits so that you don't get too much pith on the peels
Juice fruit and add juice to the peel which will be minced to your preference.
Reserve chopped peel and juice in maslim pan
Make a bundle with pips and pith of the juiced fruit and a muslin cloth. Add to the preserving pan
Add water to the pan and stand overnight
Bring to the boil and simmer gently until peel soft and contents about halved.
Add sugar and stir until dissolved
Boil to set
Add 1 tablespoonful of coffee extract at the point of setting and remove from hob.
Pot and seal in sterilised jars.
Heat treat in a water bath for 30 minutes at 85 C
