You need

About 8 oranges or a mix of oranges, grapefruit and lemons to slice

About 4 large oranges or other citrus to squeeze to obtain about 250ml citrus juice

250ml sugar per cup of cooked pulp; if using pectin powder you can reduce the sugar to 125ml per cup of fruit pulp.

Optional: 1 pouch pectin per 750ml of pulp

To prepare

Stage 1: extracting the pectin

Wash the fruit thoroughly

Using a mandolin or a sharp knife, slice the fruit in half and then into 2-3mm slices

Squeeze the Juice

Measure the fruit pulp into a saucepan (no corrosive e.g. stainless steel or enamel)

Add the juice and water equivalent in volume to the fruit (I used 7 cups fruit, 1 cup juice and 6 cups water)

Allow the above to soak overnight. If you see any pips leave them as they contain pectin.

Stage 2: cook to tenderise

About 12 or more hours, bring the above to the boil and simmer, without the lid, until the thickest skin slices are soft. It takes about 40 minutes. Some of the liquid will evapourate.

Stage 3: Add the sugar, additional pectin and cook to set

Measure the mixture by volume.

Add 250ml sugar per 250ml of cooked fruit (including the liquid)

If you have access to pectin powder sachets add 1 pouch pectin per 500ml (2 cups) fruit. It is best added mixed with the sugar.

Place a small plate in the freezer (to test the set of the marmalade later)

Heat the mixture, stirring to dissolve the sugar.

Allow the mixture to boil, stirring occasionally and more frequently as it begins to thicken.

Remove any foam and fruit pips that come to the surface with a slotted spoon.

Once the fruit starts looking translucent and the mixture begins to thicken start testing to check if it has set. To do this spoon a small amount of the mixture onto the cold plate. Place it in the fridge for about 5 minutes. If it forms a wrinkled skin when touched, it will be ready. If you do not have pectin it will take longer to thicken and it may cook slightly darker as the sugar concentrates. Stir to prevent burning and watch that it does not caramelise.

Stage 4: Bottle

Spoon the hot marmalade into sterilised jars and seal, while hot with sterilised lids.

To sterilize the jars: place about 100ml water in clean jars on a plate in the microwave. Microwave on full power for 5 minutes. Holding the hot jars with a clean dish towel, pour any remaining water out. Do not dry any steam droplets that remain in the jar, it will not harm the jam.

Place the lids in a clean saucepan, cover with water and boil for 5 minutes. Try not to touch or dry the inside of the lid.

Wipe or rinse the outside of the jars. Filling them is sometimes a little messy.

Label and enjoy!

Store preserves in a dark cool place.