Jelly Marmalade.

METHOD

• Wash the oranges and the lemon, cut in halves and extract the juice.
• Cover the orange peel with water.
• Bring to the boil, then simmer, covered, for 10 minutes.
• Strain the liquid and add sufficient to the fruit juices to make 1 pint in all.
• Place in a heavy saucepan with the sugar and stir over a low heat until the sugar has dissolved.
• Bring to a full rolling boil and boil rapidly for 2 minutes.
• Remove from the heat and stir in the Certo.
• Bring to a full rolling boil again and boil for half a minute. Skim if necessary. Pot and cover in the usual way.

MAKES 4lb OF MARMALADE