Squeeze the oranges, thinly peel the peel from 3/5 of the oranges. Bring the lemon and orange peels to the boil in water, remove after 15 min. and cut into tender strips.
Put the watermelon pieces in a large saucepan with the water and simmer on low heat for about 30 min.
Tie the peppermint leaves in a sheet and add them to the boil for the last 5 min.
Take out the peppermint bag, add the peels of the citrus fruits with the orange juice.
Weigh the mixture and stir in 1 kg of preserving sugar per 1 kg of fruit (or less if special preserving sugars are used, see package) with a wooden spoon.
Slowly bubble and steep for 5 to 10 min until melon pieces are translucent. Pour into clean jars and seal on the spot.
Summer in the kitchen, Hallwag Bern
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