Orange & lemon marmalade

• 6 navel or blood oranges
• 3 lemons
• 4 cups white sugar

1. Wash the oranges and lemons well and halve. Sqeeze juice and strain into a large pan. Scrape out flesh into a clean kitchen wipe or piece of muslin.
2. Thinly slice 6 of the orange halves into strips. Add to the pan with juice. Place remaining peels into the kitchen wipe or muslin and tie with string to enclose. Add to pan with 8 cups of water. Slowly bring to the boil, reduce heat and simmer for 2 hours until peel is tender and liquid has reduced by half.
3. Remove bag and strain. When cool, squeeze juice into pan and discard bag. Add sugar and stir to dissolve. Boil for 15-20 minutes.
4. To test if ready, spoon a small amount onto a chilled saucer and cool. Draw your finger through and if it doesnt rejoin, it's ready. If not, boil for a few minutes more and retest. Turn off heat and cool for 15 minutes then stir with a wooden spoon to disperse peel.
5. Heat oven to 140 degrees. Wash and dry jars then warm in oven for 10 minutes. Dont fill cold jars with hot marmalade as they may crack. Fill jars almost to the top and secure lids. Store in a cool dark cupboard until opened then refrigerate.