Triple citrus marmalade recipe

1. Place the saucer in the freezer to chill – you’ll need it cold to test the set of the jam.

2.Prepare all of the ingredients based on the instructions in the ingredients list.

3. Cook the fruit in the water on a low heat until it is soft and transparent, then add the sugar.

4. Cook, stirring, until the bubbles become glassy.

5. To test for setting point, put half a teaspoon of the hot marmalade onto your chilled saucer. Allow to cool a few seconds, then push it with your fingertip. If it wrinkles up, it’s ready. If it’s not yet ready, you may need to add up to 50 g of pectin to set. Add pectin and cook for a further 5 minutes.

6. When it has reached setting point, very carefully pour the marmalade into the heat-proof jug and then into sterilised glass jars and screw the lids on tightly. Turn the jars upside-down for 10 minutes or so to allow the fruit to settle. Don’t forget to label the jars with the date.