3 blood oranges
3 mandarins
2 tablespoons lemon juice
1 cup boiling water
500g Chelsea Jam Setting Sugar

1. Use a sharp knife to remove the rind from oranges and mandarins. Remove pith and finely cut the rind of one orange and one mandarin into long thin strips, similar to matchsticks. Discard the remaining orange and mandarin rind. Ensure you retain all the juice. Roughly chop oranges and mandarin pulp. Combine rind, orange and mandarin pulp and juices in large heatproof bowl. (Citrus fruit should weigh about 560g).

2. Pour boiling water over fruit. Allow to stand overnight.

3. Place a saucer in the freezer. Pour soaked fruit into a large saucepan. Bring to the boil, reduce to medium heat and simmer about 25 minutes.

4. Add jam setting sugar, stirring over a low heat for 1 minute or until sugar dissolves.

5. Bring to the boil. You can start testing after 3 minutes. Setting time will vary depending on saucepan size and heat of hot plate.

6. Test a small amount of marmalade on a cold saucer after 3 minutes (the surface should wrinkle when a spoon is pushed through it). If surface doesn’t wrinkle, return to boil for two minutes and test on a cold saucer again.

7. Ladle hot marmalade into sterilised jars and screw on lid to seal. Turn upside down for 5 minutes to draw a vacuum. Turn upright and set aside until cooled. Label, date and store in a cool, dark place. Refrigerate after opening.

Tip: Always make sure the sugar is completely dissolved before bringing to a boil. If not, the result will be grainy jam.

Makes 2 x 200ml jars.