Ingredients
3 lemons
3 navel oranges
2kg raw sugar
Method
Wash the fruit, slice in half lengthways, then slice each piece into 3 lengthways.
Chop into small pieces, place in a heavy-based saucepan, cover with cold water and soak overnight.
Next day, bring fruit to the boil in the soaking water and reduce to a simmer. Cook until skin is tender, about 20 minutes - you should be able to cut through it easily with the side of a spoon.
When skin is soft, add sugar, stir well and bring to a gentle boil (if the sugar is added too early, you will end up with tough-skinned marmalade).
Cook for 40 minutes, then test if marmalade is ready. Spoon a small amount onto a plate and chill briefly in the freezer until cool. If the marmalade holds firm when touched and doesn't run off the plate when tipped at an angle, it is set. If it is not firm enough, keep cooking until setting point is reached.
If it is ready, take it off the stove and pour into sterilised jars* immediately. The marmalade will keep for a year.
