Wash lemons, oranges & limes

Juice the lemons & limes and collect seeds from both, (this is your source of pectin) refrigerate juice.

Gather the left over of lemons & limes & seeds wrap in muslin and tie of

Put oranges and muslin pouch with water in a v-large non aluminium pan.

Cover and simmer for 4+ Hours. You may need to add water again add a cup at a time but try to have at least 3 cups of liquid when the simmer has finished

After simmer, turn off and leave over night

After leaving over night strain muslin but don't squeeze it out. Empty lime & lemon skin into a bowl for later, and discard seeds.

Scoop out flesh from clemetines into a food blender and blitz. Save some Clementine skins for the peel

Strain blitzed Clementines through muslin in to pan of liquid. Add the fresh orange, lemon & lime juice and sugar

Scrape pith of the lemon , Clementine & lime skin and cut into thin strips add these to the pan

Bring to a slow boil for 10 mins then rapid boil for another 5. Setting temp is 105c if you have a thermometer. I bring it to 110c

To test if marmalade is set put a plate in the freezer for a few mins put a spoon of marmalade on cold plate and put back in freezer for 1 min. Take out if it wrinkles and does not run the marmalade is set. If it has not set bring back to the boil for another 3 mins and retest. Repeat until set.

Pour into pre-sterilized jars. You should get 6-8 medium size jars of marmalade.