The garden is currently fully loaded with citrus fruit. Oranges, lemons, mandarins, pomelo and bergamot to be precise all of which worked wonders in this thick cut marmalade recipe.

you can of course just use oranges or a mixture of citrus fruits available to you for this one.

Recipe

Ingredients

2kg mixed citrus fruit. I'm using oranges, mandarins, lemons, pomelo and bergamot

2kg granulated sugar

water

Method

1. Prick several holes in each piece of fruit. Place the in a heavy based pan and cover with water. Bring up to the boil and pour away the water. This removes the extreme bitterness from the fruits.
2. Place the citrus fruits back in the pan and cover with fresh water. Place a plate on top of the fruit to keep them beneath the water. Bring them up to the boil and simmer until soft and tender.
3. Remove the fruits from the pan reserving the water. Cut the in half and squeeze out any remaining juice and add it to the pan with the reserved cooking liquid. Scrape out any seeds and pulp from the citrus halves and push it through a sieve into the pan. This contains a lot of the pectin to help it set.
4. Shred or roughly mince the remaining zest and add it the pan along with the sugar. Give it a good stir and bring up to the boil. Cook until the mixture reaches 105°C.
5. Pour into sterilised jars and seal the lids whilst its still piping hot. Allow to cool. The marmalade will last for 12 months at room temperature unopened. Once opened the marmalade will store in the fridge for 3 months or so.