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1
Wash and scrub the oranges and lemons, Cut the fruit in half and squeeze the juice out into a large preserving pan.
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2
Using your fingers, pull out the membrane and the pips and pile on to a large square of muslin.
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3
bring up the corners and tie tightly with string to make a bag then place in the pan,.
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4
Cut the peel into shreds and add to the pan with the water.
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5
Bring to the boil, then simmer gently for 2 hours until the contents have reduced by half and the peel is soft and tender.
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6
Remove the bag and place in a colander over a bowl, press out the liquid and, when cool enough, squeeze the bag to get out the essential pectin, which will make the marmalade set.
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7
Add the liquid to the pan with the sugar.
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8
Stir until the sugar is dissolved, then bring to the boil and boil rapdily until setting point is reached - this might only take couplew of minutes.
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9
remove any scum from the surface and cool for 10 minutes before pouring into warmed sterilised jars.
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10
Variations.
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11
Stir 2 tbsp treacle into the marmalade at the end of boiling for a rich dark flavour.
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12
Add 2-4 tbsp whisky to the mixture just before potting.
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13
Add 100g fiely chopped stem ginger just before potting.
