Dark Thick Marmalade.

METHOD

• Wash the oranges and lemon, cut in half and remove the juice by squeezing (keep the juice!)
• Cut up the oranges and lemon in thick shreds.
• Put the juice (made up to 2 pints with water), shredded peel and pulp in a large saucepan.
• Bring the contents of the saucepan to the boil, then simmer for approximately 20 minutes (or until skins are soft).
• Add the sugar, bring to the boil and stir constantly over a gentle heat until it has dissolved.
• Take off the heat, stir in the Certo, place back on the heat and bring to a rapid boil for 2 minutes. Allow to cool slightly (to prevent peel floating) and then pot in the usual way.