My first marmalade was made in the middle of a hot december summer, not the most ideal time to be making marmalade but I when I saw it in my Women’s Weekly Preserves and Jams recipe book I knew I had to make it.

I had to add pectin to my recipe because I used Navel Oranges and not the Seville as recommended and I found the jam did not set without it. I also added lemons as well because I prefer a tart flavoured jam.

1kg of oranges and lemons

2kg of white sugar

1packet of Jamsetta pectin

It yeilds 4 pints of Jam and I water bath canned them for 15minutes.

The recipe can be found on page 42  of Women’s Weekly Preserves and Jams