It’s the best time of the year for making marmalade, so why not prepare a big batch for canning!

1. Wash citrus.
2. Squeeze juice from lemons and set aside.
3. Peel citrus and remove pith. Set aside rind and flesh. 
4. Place rinds in a large saucepan and cover with cold water. Bring to a boil. Drain and cover with water again. Bring to a boil then reduce heat, cover, and let simmer until rinds are tender, about 30 minutes.
5. In the meantime, chop citrus flesh. Keep juice and set aside. Remove pips as needed. Set aside.
6. Drain rinds and let cool, then slice very finely. Set aside.
7. In a large saucepan, combine citrus juice, flesh, rinds, lemon juice, and sugar.
8. Bring to a boil over medium heat, then lower heat and let simmer, stirring regularly for approximately 1½ hours or until marmalade is thick and translucent.

Chef’s secret

Here’s how to can marmalade.

• Sterilise the jars by immersing them in boiling water for approximately 5 minutes. The lids must be new to get a proper seal. Soak lids in hot water before using them.
• Fill jars to within 1 cm (½ inch) of top.
• Seal jars with lids and rings. Do not tighten too much.
• Immerse jars in boiling water and let boil for at least 15 minutes.
• Remove jars from water and let sit for 24 hours. The lids should become concave and make a pinging sound. This means the jars are properly sealed.
• Jars will keep for one year if stored in a dark, cool, dry place.

Healthy tip

Serve on toast with yogurt or cheese.