Cut the oranges and lemons in half. Juice them and set the juice aside while removing the pith from the lemons and the oranges with a spoon.
Cut the orange and lemon rind into smaller petals, then carefully remove the rest of the pith attached to the peel until only a thin layer is left.
Chop the peel into thin strips, then bring to a boil in plain water. Let it sit in the water for a few minutes, then discard the water.
Mix the sugar and the pectin well and place into a pot with the citrus peel and juice. Bring to a slow boil, then simmer gently until the temperature reaches 105° C or 221° F.
Check the set by placing a bit on a cold plate and into the freezer for 10 minutes.
Store your marmalade in Mason jars in the fridge or as instructed in the storage chapter.
Video
Notes
Storage instructions :Canning - Steam or boil your canning equipment. While still hot, pour the warm marmalade into the jars, seal and cool it down immediately to fully seal airtight.Vacuum sealing - Cool down the marmalade completely before placing in vacuum bags and vacuum until all the air is out.Freezing - Freeze in plastic containers or vacuum bags, but there is very little need for freezing as it's well-preserved.Fridge - I simply store mine in the fridge in a sealable container. As long as you only use clean utensils and don't double-dip the spoon, your marmalade will keep for months