Citrus Marmalade

Ingredients

• 11 citrus fruits after being boiled through for citrus stock

• 8 cups of cold water

• 4.25 cups sugar

Recipe

Step 1

Halve and juice the citrus, reserving citrus halves. Place the juice in separate glass jugs. Cover with plastic wrap and store in the fridge.

Step 2

After making stock take husks out of boiling water and place into warm water and cover for 6 hours.

If you did not make stock and are just making marmalade then place fruit husks in a large bowl. Cover with warm water. Soak for 6 hours or overnight to soften, then drain.

Step 3

Cut each citrus half into thinly sliced pieces or in quarter strips. Place the citrus pieces, citrus juice and cold water in a heavy-based saucepan. Bring to boil over medium-high heat. Reduce heat to low and cover. Let it simmer for 50 minutes to 1 hour or until rind is tender.

Step 4

Add the sugar, while stirring, for 10-15 minutes or until the sugar dissolves. Increase heat to medium-high. Bring to a boil, stirring constantly. Remove any scum that rises to the surface. Do this for 45-55 minutes or until marmalade jells. Test out consistency with a spoon. Store in a cool, dry place or the fridge once opened.